|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Bar sink was missing paper towels. CDI- PIC added paper towels. 0 points. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed boxes of unwashed asparagus being stored directly over RTE foods in walk in cooler. Observed broth uncovered inside of walk in cooler. Also observed freshly delivered foods on the floor in the walk in cooler due to a delivery that occurred the morning of. CDI- foods were rearranged, education was given, foods were covered and uplifted. -1.5 points. |
|
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 Cheddar in large container in walk in cooler was reading at 46F. Sausage, raw chicken and cooked okra was reaching >41F inside of reach in cooler. Cheese fritters and blue cheese was also cold holding at >41 in flip top unit. CDI/REPEAT- All out of temp foods were placed in unit 1 hour prior to the inspection. Those foods were cooled aggressively. Raw chicken and cooked okra were voluntarily discarded. REPEAT- Adjust violation or risk double points moving forward. -1.5 points. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
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 Observed crab cakes in reach in unit since last night not dated. Observed no date on creme brulee in walk in cooler. Prepped RTE sausage was in reach in unit passed 7 days based on date on product. CDI/VR- Crab cakes were back dated, all other foods not properly dated were voluntarily discarded. Facility struggles with date marking and may need to be placed on risk control plan. REPEAT - 3 points. |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Observed calamari thawing and internal temp reading >60F. Ensure thawing foods internal temp never reaches above 41F in temp when going through the thawing process. 0 points. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf/4-501.15 Operate a warewashing machine in accordance with data plate. Observed no test strips for chlorine concentration testing of the chemical dish machine in bar area. Chemical dish machine in bar area also did not properly dispense chlorine chemicals during trial runs with dishes observed already in the machine. CDI- Dish techs came onsite to service the machine so that it is properly dispensing chlorine sanitizer and also provide chlorine test strips as needed. 0 points. |