|
8
|
1
|
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 near buffet being used as dump sink. REPEAT VIOLATION Improvement from last inspection. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 3 breakfast sandwiches in hot box below 135F. CDI: Item placed on time from when it is built, not when it goes out to the buffet. REPEAT VIOLATION Improvement from last inspection. |
|
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 egg whites and raw shell eggs held on ice above 45F. CDI: items reduced in amount so that the ice is up and around the container. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cheese date marked for 7/30 in reach in. Observed crab cake date marked 8/7-8/12. PIC stated that the crab cake was frozen on the 7th and then pulled out yesterday to thaw. CDI: Pull date written on crab cake. REPEAT VIOLATION SIGNIFICANT IMPROVEMENT FROM PREVIOUS INSPECTIONS |
|
31
|
0.50
|
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 one large pan of romaine cooling in reach in cooler while tightly covered. Item was uncovered and cooled to 45F within 15 min. REPEAT VIOLATION Improvement from last inspection |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Food Storage-Preventing Contamination from the Premises - C Ensure that once food is at or below 45F, it is covered to prevent contamination from other foods and units. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
Yes
|
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. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
Yes |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed several areas of kitchen in need of repairing, including floors and walls and peeling ceiling tiles. Facility is set to be renovated within the next year. |