|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed far right handsink completely blocked by a trashcan and table. CDI: Objects removed and access to sink restored.
6-301.14 Post a handwash sign at each handsink. Observed no handwash signage in men's restroom. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed pork chops (raw) stored above ready to eat tea leaves in reach in unit. CDI: Pork chops relocated to bottom of unit. REPEAT.
3-302.11(A) Separate the different types of raw animal foods. -P Observed raw ground beef stored above raw fish in reach in unit on cook line. CDI: ground beef sent to back reach in units. REPEAT.
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed avocados stored above washed produce in walk in cooler. CDI: Storage order rearranged. REPEAT. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed lobster bisque and cream sauce holding below 135F. CDI: Both items reheated to well over 165F on stove top. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pasta overstacked in flip top unit along cook line near office. Observed low boy unit near salad unit non-functional during inspection and TCS chicken cutlet within were 69F. CDI: Pasta sent to walk in unit to facilitate rapid cooling to 41F, chicken cutlets voluntarily discarded. |
|
21
|
0
|
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 lettuce and napa cabbage on front line from 03/21 (8 days of shelf life) and short ribs in back reach in from 03/21. CDI: All expired items were voluntarily discarded by PIC. |
|
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 sanitizer at dish machine reading high enough to bleach out test strip. CDI: PIC adjusted sanitizer feeder calibration setting to lower amount of sanitizer feeding into machine. |
|
31
|
1
|
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 several items prepared earlier today (cut watermelon, lettuce, and baked chicken) cooling in units rated for holding. CDI: All cooling items were removed and sent to walk in unit vanted to facilitate rapid cooling to 41F. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed gasket on low boy unit on cook line in poor repair and falling out of track in unit. |