|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at bar dish machine to be 0ppm. CDI: Ecolab maintenance called. VERIFICATION REQUIRED REPEAT VIOLATION some improvement from previous inspections |
|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed lasagna being reheated to 135F. CDI: Item continued reheating to 165F in all parts of the food. |
|
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 several items cooling while tightly covered. Items were all prepared within the hour before the inspection began. CDI: items vented for proper cooling. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several oils and dried spices throughout facility unlabeled. CDI: Items labeled. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed some dry goods stored on floor near walk in cooler. CDI: Items removed from floor. Some improvement from previous inspections. REPEAT VIOLATION |
|
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 several items wet stacked throughout facility. CDI: Items separated for air drying. Discussion with employees about not wet stacking. REPEAT VIOLATION |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed pizza make cooler not working. Upon arrival, cooler was not being used and it was disclosed that the pizza cooler was not working properly. PIC stated that a part for it has been ordered and it should be fixed withn a week.
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 several lids to containers that were in use and stored as clean with severe damage. CDI: Damaged items removed from service. |