|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer not dispensing into bar dish machine. Bar was closed at time of visit. EcoLab was called during the inspections. CDI: All dishes from the bar will go through back dish machine.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed one pan and one spoon with food build up. CDI: Items taken to dish area for wash, rinse, and sanitizing. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed items from cooler drawers last night above 41F. Observed bean salad above 41F when it was prepared yesterday. CDI: Products voluntarily discarded. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed unsalted butter stored at room temperature. CDI: Butter voluntarily discarded. Improvement from previous inspection. REPEAT VIOLATION |
|
21
|
0
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed a cherry jam/spread from 12/3 in walk in cooler. CDI: Product voluntarily discarded. Overall date marking system throughout facility is in strong and working well. REPEAT VIOLATION |
|
22
|
1
|
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 white bean salad in water cooler held on TPHC still in cooler from last night. CDI: White bean salad 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 white bean salad cooling while tightly covered. CDI: Product voluntarily discarded. Observed romaine cooling in deep, tightly covered container. CDI: Product spread out and cooled. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed employee purse and coat stored commingled with dry goods in dry storage. CDI: Items relocated to locker. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-502.11(A) Maintain utensils in good repair. Observed cracked container stored as clean. CDI: Container voluntarily discarded.
4-501.11 Maintain equipment in good repair. Observed split gasket on pizza reach in and split gasket on cooler drawer at grill station. |