|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed bar reach in cooler holding milk products above 41F. CDI: Products voluntarily discarded. Observed lettuce in ice above 41F. CDI: Lettuce voluntarily discarded. REPEAT VIOLATION Improvment from previous inspection because previous under performing cooler has been replaced. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
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 pimento cheese from 10/28, soy milk from 10/26, and almond milk from 10/27 in various coolers. CDI: Products voluntarily discarded. REPEAT VIOLATION |
|
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 no TPHC procedures for breakfast items held in the kitchen on TPHC. Procedures written during inspection. Observed no label on hollandaise sauce or tomatoes. CDI: Items were properly labeled. Through discussion, employee stated that items are saved after each day. CDI: PIC stated that the procedure they have written and they train on is that milks are supposed to be discarded. Items voluntarily discarded today. |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no disclosure on bar food menu. CDI: Facility will use main dining room menu for food until proper wording can be added to the menu. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 cut ham and cut sausage cooling in walk in cooler while tightly wrapped. Observed cut ham cooling in reach in cooler on line while tightly wrapped, in a very packed cooler. CDI: Product moved to reach in and uncovered in the back kitchen. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
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 wall at in room dining handsink where hand soap dispenser is to be significantly damaged. |