|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed a 5 gallon bucket with bagged cooked chicken wings stored in the walk-in cooler at 51 F. Buckets observed stacked. Product in the top bucket measured 41 F. Wings were cooked and cooled yesterday. CDI-PIC voluntarily discarded due to the length of time held in the temperature danger zone. Ensure to properly cool wings prior to bagging. Recommend not storing product in stacked 5 gallon buckets to ensure proper airflow. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed buffalo chicken dip and cooked mashed potatoes prepared yesterday stored with no date mark. CDI- PIC voluntarily discarded. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
W3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed seared Ahi tuna on the menu with no asterisk/symbol to indicated the item is served under cooked. CDI- PIC stated the menu will be reprinted and new items will be added and tuna and several other items to be removed. Sharpie was used to mark ahi tuna during the inspection. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two unlabeled chemical bottles. Label all chemicals to prevent misuse of chemicals. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
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 oil, wine, and water squeeze bottles at the cook line not labeled. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed raw wood under wall shelf at the prep sink and near the chemical storage area. Paint/seal raw wood to provide a cleanable surface. |
|
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 build-up on the beer lines in the walk-in beer cooler. Clean and sanitize as needed. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed pitted floors in the basement and kitchen areas. Floors need to be filled and sealed to provide a smooth and easily cleanable surface. |