|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed both back dish machines reading 0 ppm chlorine during inspection. PIC discovered that supply bucket was empty. CDI: PIC changed out sanitizer supply and primed machines. After priming, small machine read 100 ppm chlorine and large machine read 50 ppm chlorine. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed two pans of wasabi mash holding at 128F in hot box on front cook line. PIC stated that both pans were prepared earlier today. CDI: Wasabi mash reheated to 165F in oven on back prep line. REPEAT. |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chorizo dates and potato croquettes holding at 43F and 45F in flip top unit, as well as overstacked brie and pepperoni at 51F in far right flip top and 44F in far left flip top. Observed one container of blue cheese olives at bar at 43F. Observed several items in the bottom of the same flip top unit holding between 44F and 48F. During inspection, PIC discovered that one of the fans was not working properly. All out of temperature items prepared today were removed and sent to be properly cooled to 41F in walk in unit. All out of temperature items not prepared today were voluntarily discarded. REPEAT. VERIFICATION REQUIRED within 10 days to determine compliance. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
Yes
|
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 garlic balls with a prep date of 06/02 in reach in unit. Observed salami and cheeses for charcuterie plates opened with no dates recorded. PIC stated that they were from a party on Saturday. CDI: Garlic balls voluntarily discarded and charcuterie items were labelled with the date of opening/prep. REPEAT. Facility has shown improvement in discarding expired items (only one item was out of date today), and thus points were not escalated. If date marking violations are observed in the future, points will be escalated. |
|
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 cooling in a banquet refrigerator on back line holding an ambient temperature of 56F. Observed several items on front line cooling in units rated for holding. CDI: All cooling items were sent to the walk in unit on sheet pans to facilitate rapid cooling to 41F. REPEAT. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several unlabelled oil and sauce containers throughout kitchen. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service cups at bar displayed with the lip contact surface exposed to potential contamination from air. CDI: Plastic pulled up to cover cups. |