|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Cheese sauce and marinara recorded < 135F (see temp chart) in food warmer. CDI: cheese sauce reheated to 168F and marinara sauce to 172F. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Multiple items inside flip top prep cooler not dated properly. Bolognese and spaghetti noodles inside undercounter cooler made yesterday not dated. Noodles inside walk-in cooler not dated. CDI: all items were properly dated during inspection. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
General Comment:
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. No time recorded on blanched fries held on TPHC. CDI: proper time was written in. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
General Comment:
6-501.111 Keep the premises free of insects, rodents, and other pests. Fruit fly presence in kitchen and back bar area. Continue to work on effective pest control. Notify pest control company. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
General Comment:
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Staff observed with watches working with food.
2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf. Waitress staff with fingernail polish and artifical nails working with food. CDI: staff donned gloves.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Staff not wearing hair restraints working with food. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
Repeat:
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Cups with handles in kitchen dish area wet stacked.
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
General Comment: repeat:
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Worn frayed cutting boards stored at dish area. |