|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an open employee drink stored on food prep surface during food prep. CDI- Drink was discarded. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -Pf Observed raw lamb chops stored above raw salmon on rack in walk-in cooler. CDI- Lamb chops were discarded.
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed tomatoes stored above washed and sliced lettuce in walk-in cooler. CDI- Container of lettuce was moved to an area where no cross-contamination can occur. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed dish machine at bar area registered 0 ppm for chlorine sanitizer at time of inspection. CDI- Chlorine at dish machine was repinished. Dish machine is now registering 50-100 ppm.
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT:
(a) At a frequency specified by the manufacturer, or
(b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
ICE MACHINE WITH PINK SLIME/MOLD BUILDUP-NEED TO CLEAN AND SANITIZE ON A FREQUENCY TO KEEP SLIME AND MOLD FREE.
VR- facility has up to ten days to clean unit. |
|
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 salsa cooling in walk-in cooler that was cooling at a rate less than .54 F per minute. CDI- Container was placed in a shallow pan and allowed to cool further. 1.5 points |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
No |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a spray bottle of sanitizer at bar area that was not labeled. CDI- spray bottle was labeled. |
|
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 a container that was uncovered, yet was cooling in a deep, plastic container. CDI- Salsa was placed in a shallow, metal pan to cooler further. |
|
40
|
0
|
Washing fruits and vegetables |
Yes |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed whole tomatoes at prep station that were placed onto skewer after washing according to employee. Whole tomatoes appeared to come from container without washing. CDI-Reminder was given to employee to wash vegetables before cutting or piercing. |
|
53
|
0
|
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. Clean splash from wall behind dish machine. |