|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed kitchen handsink used as a dipper well with the hot water running into a container with a utensil stored in the hot water. Also noted ice dumped into the wait station handsink on main floor. Both practices ceased during inspection.
6-301.14 Post a handwash sign at each handsink. Observed no handwash sign at the bar handsink. Ensure all handsinks have signs, signs provided. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed rice and artichokes at 50F in the top area of the prep cooler. Items were cooked less than two hours prior to inspection and were pulled, put on a sheet tray and put into the walk-in cooler to fully cool to 41F. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
No |
No
|
Yes |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Provide written procedures for TPHC for butter, sauces, grits and any other items not listed. 10 day VR (verification required) sample sheet provided via email with inspection |
|
27
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
No |
No
|
Yes |
8-201.14 Provide all contents of a HACCP plan as required. -Pf Observed reduced oxygen packaging (ROP) of raw and cooked meat. Reduced oxygen packaged items may not be served to customers. Discontinue until HACCP plan is approved. Also, only raw meats or poultry may be reduced oxygen packaged. Cooked items require a variance from the State. Facility will not sous vide cook reduced oxygen packaged items. This does not pertain to non TCS foods such as hominy or walnuts which were ROP. 10 day VR |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed electric hand mixer and utensils stored in containers of standing water. Facility does not have a dipper well. |
|
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 second floor sink used to fill water pitchers missing the handles. Handles were on order, they were missing from original order.
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed table top fryer, not under the hood and a Weber grill outside for employee use only. |