|
4
|
0
|
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 employee drinks stored on prep counters. CDI-The drinks were removed.
*Drinks are acceptable as long as they are kept covered and stored away from facility food/equipment. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
Observed the line cooler cold holding product above 45F. The chicken salad, sliced turkey, and coleslaw were out of temperature. CDI-The items were discarded. |
|
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 sausage cooling with plastic wrap and sitting on top of already cold product. This resulted in the product below warming up. CDI-Both pans of product were removed from the reach in cooler and placed into a reach in freezer for rapid cooling and the plastic wrap was removed. 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 gnats in the bar area. Increase pest control methods. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil.
Observed 0 ppm of QUAT sanitizer in the red sanitizer bucket. CDI-The bucket was remade with the correct concentration of sanitizer. |
|
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. Manager stated that the hood vents are expected to be cleaned professionally within the next couple of weeks. Have cleaned. REPEAT.
*Improvement from last inspection on cleaning! Points stayed the same today.* |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair.
Observed wood propping up plumbing under prep sink at the salad prep area. If the wood is removed, the plumbing comes apart. This is not an approved fix. Have the plumbing repaired. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.
Observed cleaning needed to the floors underneath the fryers, and where the old salad bar was located in the kitchen. Have cleaned. |