|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
Observed: The kitchen dish machine not primed and dishes being ran through. Slicer and slicer components dirty.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
COS by priming dish machine and bringing soiled items to dish macine. |
|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
No |
No Points Deducted: Was told that beef steak is cooked to ~135F and then cooled down. Then the steak is reheated to 165F at time of service. It is unknown at this time if the beef steaks are whole muscle. Provide documention that the steak is whole muscle before continuing this practice. Must fully cooked steak priopr to cooling.
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
Observed: The interior and exterior of of some coolers and equipment dirty.
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. |
|
48
|
0
|
Hot and cold water available; adequate pressure |
No |
No
|
No |
No Points Deducted: Observed: Mixing valves in restrooms set to the cold position.
5-103.12 Provide water under pressure to all fixtures.-Pf
CDI by adjusting mixing valves. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
Observed: Flooring dirty behind cabinets in bar area.
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. |