|
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 Observed no papertowels provided at handsink in bar area. CDI papertowels provided. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine collecting black and pink debris on inside surfaces.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed multiple buckets of QAC based sanitizer less than 200 ppm. CDI buckets refilled and tested at proper concentration. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed cheese dip prepared greater than 24 hour prior at 64F in large plastic container in walk-in cooler. CDI cheese dip voluntarily discarded. |
|
31
|
0.50
|
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 two sheet pans of chicken cooling out of temperature control below 135F. CDI immediently cooked above 165F. Observed cheese deep cooling in large plastic container above 45F. CDI EHS explained cooling process must begin at 135F. EHS recommending breaking cheese dip in a smaller containers and leave uncovered until product reaches 45F. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several fruit flies in kitchen. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-502.13 Single-use and single-service articles may not be reused. Observed facility reusing single service containers. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings shall be maintained in good repair. Observed floor in disrepair in several areas of kitchen exposing concrete surface of floor. |