|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
No |
Yes
|
Yes |
Repeat: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soiled bowls used for menudo stored as clean. Observed black build up on interior of ice machine. PIC states bowls are used on the weekends and are cleaned before use and that ice machine is cleaned everyday. CDI, items to be removed for Wash/Rinse/Sanitize. EHS explained to PIC that utensils shall be stored clean when not in use and that ice machine should be thoroughly cleaned. |
|
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 41F. -P Observed cabbage salad cold holding above 41F. PIC states cabbage is heat treated and was prepared yesterday around closing time (8PM). CDI, item discarded by PIC.
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed marinated chicken cooling at slow rate. Employee states chicken was placed in walk in cooler around 8:30AM. CDI, chicken placed in sheet pans in smaller portions. |
|
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 marinated raw chicken cooling in a covered packed bus tub. CDI, chicken relocated to shallow pans and reduced portions. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
Yes
|
No |
Repeat: 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door in kitchen left open. EHS advised PIC to install screen door or air curtain. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed utensils stored on oven handle at grill area. EHS advised PIC to store in use utensils in clean container and clean after 4 hours or store in hot water (135F). |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
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. Observed significant dust build up on ceiling fans. Need cleaning.
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed hole in wall near coving at bar area. Observed wall filed in with aluminum foil. Need repaired. |