|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed strawberries stored over ready to eat dessert in dessert cooler. REPEAT VIOLATION Improvement from previous inspection as this was the only storage order issue. CDI: Strawberries taken to downstairs kitchen for processing. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed artichokes and eggplant vegetable mix above 70F after 2 hours. CDI: Items uncovered, separated into two containers and rapidly cooled in walk in freezer. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed meat skewers in reach in cooler above 41F. Observed milk in reach in at bar above 41F. Observed half and half at bar in reach in above 41F. CDI: Meat and milk rapidly cooled in walk in cooler as it was out for less than 4 hours. Half and half voluntarily discarded. Observed passion fruit sauce with yogurt in it stored at room temperature. CDI: Sauce added to TPHC log and will be held on TPHC now along with the cold bar items. Observed turkey spread in reach in above 41F. CDI: Product voluntarily discarded. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed artichokes, eggplant mix, and chicken cooling while tightly covered. CDI: Artichokes and eggplant mix were separated, uncovered, and rapidly cooled in walk in freezer. Chicken was uncovered and cooled in walk in freezer. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked dishes stored as clean. CDI: Items separated for air drying. REPEAT VIOLATION Some improvement from previous inspection. Facility would benefit from additional shelving. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed employee coat and purse stored on top of and commingled with single service items at the bar. CDI: Items relocated |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed meat skewer cooler doors off track and not sealing properly. Observed racks throughout coolers that are rusted and the paint is chipping. Observed several cooler doors with damage from skewers and metal plates. REPEAT VIOLATION
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed many cracked and damaged lids stored as clean. CDI: Lids voluntarily discarded. |