|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
Observed an employee drink stored on the prep sink where raw burgers were stored. CDI- Drink moved to a designated area.
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
Observed a bin of tomatoes being washed in the prep sink where beef blood was still present from prepping burgers before. Corrected during inspection (CDI) removed bin of tomatoes and cleaned the sink properly.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P |
|
16
|
0
|
Proper cooking time and temperatures |
No |
No
|
No |
No Points Deducted:
Observed a chicken breast removed from the fryer at 148F. CDI- Returned to the fryer for 5 more minutes and informed the cook to use a thermometer when food is finished cooking. (The other chicken breast in the same fry basket was above 165F).
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
-Observed a bin of noodles in the walkin cooler at 48-49F. CDI- Discarded.
-Observed a container of eggs in the walkin cooler at 50F. CDI- Discarded.
-Observed horseradish sauce at 47F dated 7/31. CDI- Discarded.
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
No Points Deducted:
Observed no time stamp on the food items that are being held as TPHC. CDI- Labeled. Follow the rule below.
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 |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
-Observed a pan of cooked onions cooling on the counter at room temp. Per Travis, they were cooked about 20 minutes ago. Onions were at 86F. CDI- Placed in the walkin cooler on a shallow pan.
-Observed bacon and onion marmalade cooling in a thick pile in the walkin cooler. The edges were cooler than the center. CDI- Placed on a shallow pan.
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 |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
No Points Deducted:
Observed bar employee with nail polish scooping ice into cups (without any gloves). CDI- Informed the PIC and gloves provided. Follow the rule below.
2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
No points Deducted:
Observed the bins containing clean dishes collecting buildup and debris inside and out. Clean.
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
-Repeat: Observed walls and ceiling around water heater, mop sink, and walk in area are under construction. Facility is redoing mop sink area.
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.
-Observed walls in the kitchen collecting residue and debris. Clean.
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. |