|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food employee touching cole slaw with bare hands while in process of stirring. CDI - PIC voluntarily discarded. -1.5- |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup on thermometer probe, on knives stored as clean and dicer with buildup between blades also stored as clean.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup on the splash gurad inside ice machine and inside soda nozzle at bar. -1.5- REPEAT |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cole slaw, mac and cheese, cooked brisket and other TCS foods cold holding in reach in at 42-49F. Observed grilled onions, cut tomates, raw salmon and other TCS foods cold holding at 46-53F in low boy in cook line. VR no later than 07/25/20 to ensure unit has been serviced and capable of cold holding TCS foods at or below 41F. -1.5- |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed unsalted butter, cole slaw and housemade dressings held on TPHC during lunch rush without written procedure available. CDI - PIC given TPHC form to fill out during inspection with all TCS foods held on TPHC. -0- |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-502.13 Single-use and single-service articles may not be reused. Observed resued fry cardboard containers. -.5- |
|
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 deeply gouged, discolored cutting boards and split gaskets on prep unit. Per PIC, gaskets have been order and are awaiting installation. -0- |
|
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 buildup in container used for storing ice scoops and on base of chopper under bowl. -0- |