|
8
|
2
|
Handwashing sinks, supplied and accessible |
No |
Yes
|
Yes |
5-202.12 Provide at least 100F water at handsinks. -Pf Hot water recorded at handsink at 82F max. A verification visit required with 10 days of inspection to ensure at least 100F water is provided at handsinks. REPEAT. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored above ready to eat foods in walk in cooler. CDI - PIC reorganized to correct storage order. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed shield inside ice machine in need of cleaning. Increase cleaning frequency. |
|
18
|
0
|
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 tomato paste (from opened can at room temp.) cooling in low reach in. Tomato paste would not meet cooling parameters; see temp chart. CDI - PIC removed lid and placed in freezer to cool rapidly. |
|
20
|
0
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ground beef empanadas cold holding at 43F. CDI - Both containers vented to allow to rapidly cool to 41F.
REPEAT.
*Points kept at zero today due to improvement in overall cold holding of salsas at server station and bar noted on last inspection* |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 Observed tomato pasta cooling with lid closed in low reach in cooler. CDI - PIC removed lid and placed in freezer to cool rapidly. REPEAT. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal containers and plastic cups wet stacked throughout kitchen area. REPEAT. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
Observed rusted shelving in dish area in need of repair/replace.
Cold hold drawer unit taken out of service due to broken parts (repair or remove from facility if unable to operate properly) *Observed no food being held in unit and out of service sign placed on front* |
|
48
|
2
|
Hot and cold water available; adequate pressure |
No |
Yes
|
No |
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed hot water unable to reach peak demands at handsink and 3 comp sink. Handsink reading 82F max and 3 comp sink reaching 110 max with one sink at a time reading and dish machine not currently running. REPEAT. A verification visit required with 10 days of inspection. |