|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Dish machine was observed to not be producing required chlorine concentration at time of inspection. Chemical line from the bulk sanitizer container was twisted and unable to provide sanitizer to the unit. CDI by PIC calling Auto-chlor for service, machine was fixed during inspection. |
|
22
|
1
|
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 food item under time controls put on the buffet at 10:35, while the item was marked for 11:00 cook time. CDI by PIC correcting label and correcting employee procedure. |
|
33
|
1
|
Approved thawing methods used |
Yes |
Yes
|
No |
3-501.13 Use approved thawing methods. Observed fish thawing in prep sink without running water. CDI by PIC running less than 70F water over the food product. |
|
34
|
0.50
|
Thermometers provided and accurate |
Yes |
No
|
No |
4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed thermometers not correctly positioned in multiple reach in units. CDI by EHS moving thermometers. |
|
35
|
2
|
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 oil and spice containers unlabelled in the kitchen and grill area. CDI by PIC labelling during inspection. |
|
39
|
1
|
Wiping cloths: properly used and stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths outside of sanitizer buckts throughout facility. |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed multiple tongs with cracked plastic gaurds that allow food debris to build up. Tongs were discarded by PIC.
4-501.11 Maintain equipment in good repair. Observed split gasket on the walk in freezer and small prep unit. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Bathroom floors/walls/ceilings in disrepair, PIC stated that bathrooms are due for remodeling soon. |