|
15
|
1
|
Proper disposition of returned, previously served, reconditioned, and unsafe food |
Yes |
No
|
No |
3-701.11 Discarding or Reconditioning Unsafe, Adulterated, or Contaminated Food - P Observed basket of sausage biscuits not date marked in fridge left over from an event that was not to be sold that should have been disposed of. CDI- Biscuits disposed of. |
|
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 opened container of ham 8 days old and turkey date marked for 12 days old. Date mark required foods are allowed a max 7 day shelf life. CDI- PIC voluntarily disposed of out of date meats. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non used dishes being stored as clean with old food, grease, and debris on them. Keep them clean or if not used, remove them. Observed handsink very dirty with dust and build up on it, needs cleaning. Bar beer chest cooler needs cleaning inside of old beer and build up. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed some damage on walls near oven and by back door and missing baseboard trim by back door.
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. Observed several areas with cob webs under prep sink and prep tables needing cleaning. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed an employee food stored on shelf next to restaurant food. Need to label and store employee personal items separate from restaurant food.
GENERAL COMMENT: Observed TCS foods in prep cooler borderline cold 45-46 degrees. Ensure foods are maintained at max. 45 degrees. Temperature requirement will be 41 degrees starting 1/1/19. |