|
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 one employee beverage stored on a dry storage rack above dry goods and a second employee beverage can stored next to a container of cut napa and onions on a preparation table. CDI- beverages were relocated. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Observed one sanitizer bucket at 0ppm chlorine concentration. CDI- bucket was refilled to proper concentration. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed butter shrimp on the buffet line below 135F. CDI- shrimp was discarded. TPHC documentation provided. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several foods in a glass reach in cooler that were above 45F (see chart) and large batches of raw meat in the back of the kitchen that were above 45F and were not actively being worked on (see chart). PIC stated the foods had not been in there for longer than 3 hours. CDI- foods were relocated to the walk in cooler and walk in freezer for cooling. PIC informed me that a work order has been submitted for the reach in cooler. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed 2 wet wiping cloths stored on counter tops while not in use. Improvements made since last inspection. |
|
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 pans stacked while wet above the 3 compartment sink and near the dish machine. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed a glass reach in cooler operating at 62F. Repair technician arrived on site during the inspection. Observed shelving in the walk in cooler and walk in freezer beginning to rust. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on white plastic bucket lids in the walk in cooler, food debris on shelving in the walk in cooler, and debris accumulation on top of the pork smoke house. |