|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11(B) Handwashing sinks shall only be used for handwashing. -PF Observed the handsink in the bar being used as a dumpsink. CDI - explained to PIC that handwashing sinks are only for handwashing.
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed that the soap dispenser has been switched out so it is a automatic dispenser and has not yet been filled with soap. CDI - filled dispenser with soap. |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed food employee cooking chicken on the grill and take chicken off to serve to a customer, the chicken did not reach 165F. Refer to temp chart. CDI - instructed to put product back on the grill and reach proper cooking temperatures. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT VIOLATION. Observed one product out of temp (refer to temp chart). The product was overstacked in its container. CDI - removed excess product from container and placed into walkin cooler to cool down properly. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. REPEAT VIOLATION. Observed one product (pico de gallo) that was above 41F and has been held in the establishment for 1 day over discard date. Discard date should have been yesterday 3.10.16. CDI - educated PIC about cold holding criteria and when to discard product. |
|
33
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Observed product thawing on table top and not under proper thawing methods. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to splash or other sources of contamination. Keep at least 6 inches above the floor. Observed food product next to a sink that was not protected with a splash guard. Food is considered to be stored in a splash zone. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-502.13 Single-use and single-service articles may not be reused. Observed single use cardboard plates for products being reused to soak up grease. Advised PIC that these products shall not be reused. CDI - discarded the carboard plates that are dirty. |