|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No papertowels were supplied at the two back kitchen handsinks today-cdi supplied during inspection. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P
3-302.11(A) Separate the different types of raw animal foods. -P
Observed raw ground beef stored directly next to RTE smoked ham today and the ground beef was over raw beef shoulder- cdi ground beef put on the bottom shelf with shoulder but spaced apart so only RTE foods were on the shelf above. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
Observed turkey in a shallow pan overstacked on the sub line- cdi turkey moved to the bottom portion of the unit in very thin portions where it fell to 45F or less within 1 hour.
Observed brie wheels at >45F due to the themostat being turned when cleaning-cdi brie moved to walkin cooler. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed unwrapped veggies, open cheese bags, and fresh dill stored in a container with adulterated pineapple- cdi all food in container discarded. |
|
40
|
0
|
Washing fruits and vegetables |
Yes |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed whole and cut mushrooms with dirt still on them. cdi- whole mushrooms sent back to be washed adn the cut mushrooms were discarded by PIC. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.
Single use items were stored under the buffet where there is build up and water. |
|
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.
2 crock pots at the special event station are designed for household use only and are not approved. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
Some build up present on sides of equipent, rolling racks, and curtain entering walk in . |