|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
Keep all employee drinks covered and stored beneath food contact areas. Observed open employee drink on oven and bottle drink by tea/coffe machines. Removed and gave instruction to provide lid and straw and store below food and food contact surfaces. Do not use bottles or sports cups for employee drinks to avoid cross-contamination. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
Separate all foods in walkin refrigerator and freezer by order of cook temperature. Observed uncooked chicken breast over pork loin. Gave instruction and handout. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
Use 3-step process of wash, rinse, and sanitize for all utensils. Observed 2-comp sinks being used for utensil wash with bleach added to detergent. Chemical sanitizing dish machine measured 0 ppm chlorine. Gave instruction to change process and monitor dishmachine for proper chemical sanitation. Dishmachine was primed and tested. |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
Provide proper consumer advisory on menu. New menu is being printed next week. Advised to contact me to review before submitting for printing. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
Do not wrap foods for service or cold hold until fully cooled to the target temperature of 45 F. Observed deli meats tightly wrapped at 56 F. Observed meat sandwiches at 55 F in clam shell boxes. Observed pasta salad at 66 F in walkin cooling in covered bowl. Gave instruction to cool in protected area before covering or wrapping. Thoroughly chill all sandwiches going out for delivery to 45 F or below before placing in cold boxes. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
Yes |
No
|
No |
Maintain kitchen free of flies. Observed multiple flies in kitchen. Gave instruction to enhance fly protection. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
Maintain all food storage areas cleanable. Walkin freezer is overstocked and disorganized. Shelving and near floor storage prevent proper cleaning. Gave instruction to organize and clean freezer. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
Use approved test strips for testing concentration of chemical sanitizers. Discoved by use of my strips that dish machine not properly dispensing chlorine sanitizer. Manager stated he will implement daily testing. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
Provide approved illumination in walkin freezer. Lighting in freezer does not meet requirements. Lighting is blocked by overstocking. Discussed reorganizing freezer stock/shelving. |