|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at bar hand sink. CDI: PIC provided soap. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup on soda nozzles and inside ice bins/on lids at all three waitress stations. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one insert pan of sliced tomatoes being held above 41F in walk-in cooler. Product prepared 10/03/2021. CDI: PIC voluntarily discarded product. Observed one insert pan sliced tomatoes being held above 41F in make table. Food employee stated product was removed from unit for cleaning and sat on prep table for approx. 1 hour. CDI: PIC added ice to top of product for rapid cooling. Observed raw chicken tenders and chicken breast being held above 41F in ice bath containers. PIC stated product brought from walk-in freezer @10:30am and gets switched @6pm. CDI: PIC placed chicken back into walk-in cooler for rapid cooling. REPEAT VIOLATION.
**CONTINUED NON-COMPLIANCE CAN RESULT IN RISK CONTROL PLAN AND POSSIBLE PERMIT ACTION AT NEXT INSPECTION. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 grilled onions and peppers cooling on prep table. Food employee stated product was needed for use so they removed it from the walk-in cooler. Product prepared @10:30am. CDI: PIC placed product into freezer for rapid cooling. See temp chart for details. REPEAT VIOLATION. |
|
38
|
2
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one live roach at hand sink in bar area. Observed a few fruit flies throughout kitchen and bar areas. REPEAT VIOLATION. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed no temperature measuring device for hot water dish machine. CDI: Education provided and PIC made aware that water temperature should be measured. |