|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
No |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.
Personal drink stored on main prep table. Store in designated areas. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf
Two hand-sinks at bar has cups and baskets in them. Do not store anything in hand sink. CDI- Removed. |
|
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
Dish machine at bar recorded 0ppm chlorine. CDI- Primed and recorded at 50ppm. Assure unit is always working, use test strips to check. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P
Blanched fried recorded at 74F. Chef stated fried were blanched this morning at 9:30 and placed in large plastic tub to cool. CDI- Failed cooling, discarded. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Multiple foods in prep tops and WIC recorded above 41F. WIC was holding at an ambient temp. Of 45-48F. CDI- Prep foods and TCS foods (see chart) in WIC discarded - Facility did not have a lot of food in WIC. Facility will use other WIC in meantime. VR. REPEAT. Facility will have WIC repaired. |
|
21
|
1.50
|
Proper date marking and disposition |
No |
No
|
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
Turkey dated for 8-28. CDI- Discarded. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
Yes
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf
No disclosure for consumer advisory for menu. VR, REPEAT. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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
Improper cooling methods for wings and blanched fries. Blanched fries were in a large plastic tub, and wings were on a sheet tray on speed rack at room temp. Assure wings are placed in WIC for cooling and fries are laid out on sheet tray. REPEAT. CDI- Cooling adjusted for wings |