|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF
Management was only able to locate a few of their employee health policies. There is a policy on the wall in the bar area, but partially hidden behind a sign. CDI-Management is going to print out more copies of the policy and review again with staff. A copy of the policy was provided in the sticker form in english and spanish. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed the right side of the 3-door prep cooler holding product above 41F. The left side of the unit is holding at 40F or below. It appears their is a circulation issue. Management contacted their refrigeration operator to come out and service the unit.
Observed the walk in cooler holding product above 41F but below 45F. This is the first inspection with the new cold holding rule of 41F or below. Have the temperature lowered. Also observed a metal drop pan filled with ice holding cooked peppers, onions, and mushrooms. The product is holding above 41F but below 45F. Ensure product is holding at 41F or below. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
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
Observed the vegetable burger, and the kimchi (not fermented) past their time temeprature date marking requirements. CDI-The items were discarded. REPEAT. |
|
31
|
0.50
|
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
Observed lettuce and spring mix cooling in the top portion of the prep cooler. CDI-The lettuce was moved to the walk in cooler to finish the cooling process. REPEAT. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed several flies in the facility. Increase pest control methods. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-307.11 Protect food from contamination sources not specifically noted by code.
Observed a power drill stored on the dry storage shelf in the back. CDI-The drill was removed to the office. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
Observed buildup on the shelves in the walk in cooler. Have cleaned. |