|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
Repeat: 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed several containers of food not covered inside walk-in freezer in basement. CDI: food items were covered.
Improvement has been noted. No storage order issues on today’s inspection. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Observed both chemical dishmachines at 2nd floor bar area not sanitizing properly. Observed chlorine level at 0ppm. Facility will use dishmachine in basement and 1st floor kitchen until Ecolab can come to service and repair machine.
EHS will conduct a return visit in 10 days to ensure dishmachine is working properly.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine interior at chute area with build-up in basement kitchen. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed reach-in cooler on 1st floor where raw meats are kept on skewers at 57F. CDI: meats were transferred to other cooler beside it that was holding temperature. GM stated that he would put raw meats on TPHC not to exceed 4 hours. All other cold hold temperatures were in compliance.
Compliance visit will be conducted in 10 days to ensure cooler is working properly. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. Observed written procedures for salad bar items were not able to be located. CDI: GM filled out another form of procedures during inspection. |
|
31
|
0.50
|
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 small cups of turkey spread on sheet pans stacked and covered while cooling inside cooler #15 on 1st floor and inside walk-in veggie cooler in basement kitchen. CDI: food products were uncovered spread out and left to vent for proper cooling. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
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 cracked plastic containers and lids in need of replacing. Observed broken wires and some wires that were bent on fryer baskets.
4-501.11 Maintain equipment in good repair. Observed reach-in meat cooler not working properly. Internal thermometer reading cooler at 60F. Service call was placed for cooler. All meat was moved to another cooler. Repair leak inside cooler #4. |