|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed spray bottle of quat sanitizer at the bar area at zero ppm. CDI by refilling at 3 comp sink to 200 ppm. |
|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Raw Animal Foods-Cooking - P,PF Observed final cook temp of chicken breast 152F. CDI by return chciken to oven and cooking to 169F. |
|
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 items in the salad prep cooler above 45F (see chart). CDI by having the unit serviced during inspection. The coils were cleaned after unit was emptied and items above 45F were discarded. Unit was put back in service after internal temp reached 41F. |
|
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 sandwiches and containers of potato/pasta salad in the grab and go case dated 2-20-18. Also noted cooked salmon in the salad prep cooler dated 2-13 -18. CDI by discarding all out dated items. Grab and go case should have been checked at the close of business yesterday or before store opens in the morning. |
|
35
|
1
|
Food properly labeled: original container |
Yes |
No
|
Yes |
3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food,
ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf: Observed
house-made deli sandwiches with incomplete labeling. More detail needed for ingredients; for example " bread"
must include all ingredients in those items. Observed allergens not declared on labels of the same sandwiches. Flour was listed as an allergen incorrectly on some sandwiches.
CDI-sandwiches pulled form customer self-service. Verification of correction within ten days. Other labels were correct so not all labels need to be corrected, mainly the sandwiches. |
|
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 boxes of containers and napkins stored on the floor in the back and upstairs dry storage areas. |
|
53
|
0.50
|
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 floors in need of more detailed cleaning under and around salad prep cooler. Ensure cooler is pulled out so areas around unit can be cleaned more frequently. Also noted areas under equipment at bar and inside cabinet under bar prep sink in need of cleaning. Dust noted on open ceiling at bar where cooking and frying is done under the hood. |