|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-204.11 Handwashing Sinks-Location and Placement - PF Observed no hand sink at outdoor bar area, where mixed drinks are prepared by employees. CDI: EHS informed management that a hand sink is required in order for mixed drinks to be made at outdoor bar and had outside bar switch to beer and wine only unless a handsink in installed. Facility is to contact EHS with their final decision on a long term solution. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed meat slicer with food residue on the underside of blade and inside blade housing after being cleaned. CDI: Slicer disassembled for proper cleaning. |
|
31
|
1
|
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 two different types of chilis cooling in deep plastic containers in insufficient ice baths inside the walk in unit. Observed portioned ribeye and shrimp cooling in densely packed containers in units ratd for holding. CDI: Ice added to baths and chili stirred to facilitate rapid cooling. After EHS intervention, both chilis were cooling within parameters. Ribeye and shrip were spread out on sheet pans and vented to facilitate rapid cooling. REPEAT. |
|
35
|
1
|
Food properly labeled: original container |
Yes |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed multiple squeeze bottles stored on cook line with no labels to indicate contents. CDI: Bottles labelled during inspection. REPEAT. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed bins of bulk dry product with scoop handles stored down into product. CDI: Scoops pulled up to remove handle from product. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service trays stored with food contact surface facing up above low boy unit holding dressings. CDI: Trays inverted. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damage to wall adjacent to hand sink near three compartment sink. Bottom portion of sheetrock appears to be crumbling and falling away. Ensure all walls are smooth and easily cleanable.
Note: This is the same violation number cited on the previous inspection, but not the same issue. The hand sink has been re-caulked. Points not escalated since violation is not a repeat. |