|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11(A) An employee shall eat, drink, or use tobacco only in designated areas where the contamination of exposed food, equipment, utensils, linens, single-use artices, or other items can not result. Observed food employee eating in the kitchen. CDI - advised to not eat in the kitchen, but to eat in a designated area. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. Observed bar handsink without a handwashing sign. Advised to get handsign.
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed hand sanitizer at bar handsink instead of hand soap. CDI - advised to provide handsoap.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed handsink in kitchen without papertowels. CDI - provided papertowels to the dispenser. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf REPEAT VIOLATION. Observed large immersion blender stored as clean with food debris still on food contact surface of equipment. CDI - sent through cleaning procedure. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT VIOLATION. VR. Observed consistent issues with cold holding in the prep units. Refer to temperature chart. CDI - emailed TPHC procedural paperwork to facility if facility managers decide to place TCS product on TIME control. Walkin cooler and reach in units working and holding product at proper temperature, so moved all product out of prep units to reach in and walkin cooler. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf Observed 'in home use' pesticide at the bar area to spray for insects underneath the tap. CDI - removed item from premises. |
|
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, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed product cooling in walkin cooler either covered in large bulk plastic containers or tightly wrapped in plastic wrap. CDI - educated to leave products uncovered when cooling; allow the chicken to fully cool to 45F before individually wraping product. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
Yes
|
No |
3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. REPEAT VIOLATION. Observed quat sanitizer buckets throughout the kitchen at 100 ppm. CDI - advised to switch solution more often; advised to refill buckets. |
|
42
|
0
|
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. REPEAT VIOLATION. Observed items wet stacked on the storage rack. CDI - removed items from each other in order to air dry. |