|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed the walk in cooler holding product at a solid 42F. The manager explained that they had been working in and out of the unit about 30 minutes prior. A VERIFICATION VISIT WILL BE MADE WITHIN 10 DAYS TO VERIFY THAT THE UNIT IS MAINTAINING TEMPERATURES OF 41F OR BELOW. 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 some portioned taco meat cooling in the salad prep cooler. CDI-The meat was moved to the walk in cooler and placed onto a sheet pan to quickly cool the product down to 41F or below. REPEAT. |
|
33
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods.
Observed salmon thawing on the prep counter. CDI-The salmon was placed into the walk in cooler. |
|
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 small gnats around the beer taps in the bar area. The facility has been working with a pest control company to eliminate the problem. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.
Observed several wet cloths on the prep counters. Ensure the cloths are kept in a sanitizer solution when not in use, or put into laundry. Clean, dry cloths are approved to stay on the counter. |
|
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 a tear to the gasket of the beer walk in cooler. Have replaced. |
|
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 cleaning needed to the hoodvents, and the outsides of the sugar bins. Have cleaned. REPEAT. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair.
Observed the cold water hookup at the hand sink disconnected. The water gets too hot to sufficiently wash hands. Have reconnected. |