|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
3-201.11 Use food from approved sources only.-P Observed bar handsink without hand wash sign. CDI - Provided PIC with sign today. -0- |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.12 (A) The Food Contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. Observed pizza pans washed less often than once every four hours. CDI by instruction to clean pizza pans at least once every four hours.
4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer bucket in the bar at 0 ppm concentration of quat sanitizer. CDI - PIC refilled with sanitizer of proper concentration. -1.5- |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed spaghetti sauce with date mark 12/13 that was prepared on 12/18 and facility currently not placing new date mark label on thawed items reflecting time remaining. CDI - PIC placed correct label on spaghetti sauce and instructed food employees to start placing additional label on thawed products. -1.5- |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed full strength bleach in pre wash stage for whitening plates. CDI - PIC will alter procedure using appropriate strength of bleach diluted with water. -0- |
|
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 spaghetti cooked one hour before arrival cooling in walk in with tight fitting lids. CDI - PIC vented lids. -.5- |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths on counter top. Keep in sanitizer solution of proper concentration. -0- |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-501.15 Operate a warewashing machine in accordance with data plate. Observed display on bar dish machine not working. Facility produced documentation from manufacturer that replacement parts for this machine are not working. -0- |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-202.12 Heating, Ventilation, Air Conditioning System Vents - C Observed all HVAC vents missing in kitchen. PIC states they are on special order and will be replaced soon. Replace vents. -0- |