|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored over raw fish. CDI - PIC rearranged storage order by final cook temp. -1.5- |
|
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 risotto and meat sauce prepared one hour prior to beginning of inspection tightly covered at 81-86F. CDI - Containers were vented. -.5- |
|
41
|
0.50
|
In-use utensils: properly stored |
Yes |
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 in-use utensils in water at 118F. Water refilled. 2nd temperature was 120F. Use one of the approved methods. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee wiping cutting board dry with wiping cloth used to handle hot pans. Let items air dry after cleaning and sanitizing. -.5- |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
Yes
|
No |
6-303.11 Intensity-Lighting - C Observed low light over 4-comp sink in bar area. THIS IS A TRANSITIONAL PERMIT CONDITION. ALL NONCOMPLIANT TRANSITIONAL PERMIT CONDITIONS NEED TO BE COMPLIANT NO LATER THAN 09/16/2015. PERMIT WILL NOT BE EXTENDED OR RENEWED. -.5- |