|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed open employee food container and beverage stored on shelf on clean utensil rack directly over clean utensils. CDI- removed; instruction provided |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
Yes |
5-202.12 Provide at least 100F water at handsinks. Observed hand wah sink water at 89 F and drain not draining properly. VR |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces shall be clean to sight and touch. Observed stored tea urns with excessively soiled nozzles and some utensils with dried on food debris. CDI- removed to clean |
|
17
|
0
|
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 held hot. Observed mashed potatos at 120 F reheating in hot hold box where no hot held foods were over 155 F. Facility procedure is to reheat on stove before hot holding CDI- reheated on stove above 165 F. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. Observed cooked sausage and chicken in prep unit at 49 and 48 F respectively. CDI- removed to flash cool |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired or if it is not labeled. Observed multiple pans of cooked potatos date marked 9/23. CDI- discarded Observed cooked sausage, pot pie and salsa date marked 9/22. CDI- discarded |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. Observed salmon on consumer advisory and parastie documentation stated food should be cooked to destroy parasites. VR |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods using effective methods. Cold air must flow around product to remove the heat. Leave uncovered or vented. Observed turkey chili in large high volume / low surface area plastic container partially covered in ice bath in downstairs kitchen, no stirring no ice wand. 129 F. CDI- poured into three large metal hotel pans and placed in walk in cooler |