|
8
|
2
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink blocked by large trashcan at back prep station. CDI: Trash can relocated. REPEAT VIOLATION |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs stored over pasteurized eggs in prep cooler. Observed raw fish stored over ready to eat melons, cheese and herbs in reach in cooler. CDI: Food items relocated to safe location. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
| 3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed a hotel pan of fish stored in hot box holding at 124F. CDI: Fish reheated during inspection. |
|
21
|
1.50
|
Proper date marking and disposition |
No |
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 grits in flip top prep cooler date marked for 4/13. CDI: Product voluntarily discarded. Observed several food items date marked for 4/19 that PIC stated were prepared today. CDI: Products properly datemarked. REPEAT VIOLATION Improvement from last inspection. |
|
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 several items above 45F cooling in various parts of facility including cut melons, parfaits, and sliced tomatoes. Items were all tightly wrapped. CDI: All tightly wrapped foods above 45F were vented for proper cooling. REPEAT VIOLATION |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed ice cream, sliding door, chest freezer being used to store frozen products. No labeling available to determine if equipment is rated for anything other than prepackaged goods.
4-501.11 Maintain equipment in good repair. Observed several pieces of equipment with holes from age/change of use, equipment that is no longer easily cleanable, and equipment that is worn. Maintain equipment in proper order. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed hose connection at dish station to be leaking. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-304.11 Mechanical-Ventilation - C Observed donut machine in kitchen. PIC stated that machine is used in lobby. Discussion with PIC about how mechanical ventilation is needed when frying is done. |