|
8
|
0
|
Handwashing sinks, supplied and accessible |
No |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Paper towels were missing at hand sink associated with the sushi prep station. Paper towels were placed at hand sink by the end of the inspection. 0 points.
General Comment: The splash guard on the side of the hand sink is not needed and causing full components of the paper towel dispenser to be inaccessible. Management is working on accommodating this by removing that side of the splash guard. This is in reference to the sushi prep station sink. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Meatloaf was hot holding in hot box at 111 degrees F. Also observed Turkey chili and rice on speed rack at ambient air temps. CDI- Meatloaf was reheated to greater than 165 and placed back in hot box. Rice and turkey chili was placed in blast chiller to cool. -1.5 points. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several foods such as cheddar cheese, lettuce, sliced tomatoes and guacamole cold holding on flip top unit and inside of 2 door reach in at 42-43 degrees F. Also observed potatoes salad, rice, and steak kabobs cold holding in display case at >45 degrees. Milk and ambient air of the unit housing the milk had a temperature of 42 degrees located in coffee/ice cream station. CDI/VR- Out of temp foods were placed in blast chiller and walk in cooler for aggressive cooling. Milk was moved to different refrigeration for adequate cold hold storage. Will make a return visit to ensure that the units are all properly cold holding foods at 41 degrees and below. REPEAT - 3 points. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
No |
No
|
Yes |
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 Facility was holding foods at time without proper documentation backing the process. VR- will send template to facility for them to fill out and keep onsite. 0 points. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-101.19 Nonfood-Contact Surfaces - C Non Food contact surfaces that are exposed to splash, spillage or other food soiling or that require frequent cleaning shall be constructed of a corrioson-resistant, non absorbent and smooth material. Observed shelving onsite throughout dry storage and in refrigeration with wooded shelving. This shelving is considered absorbent. PIC stated that shelving is in process of being replaced. 0 points. |