|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels at the bar handsink. Bar staff stated she uses the kitchen handwashing sink. Ensure bar staff are utilizing the bar handwashing sink for handwashing. CDI-paper towels provided |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 0ppm sanitizer at dishmachine. ECOLAB called due to control panel reading an error code. Dishes can be washed in the dishmachine and sanitized using the 3 compartment sink until repairs are made. VERIFICATION REQUIRED. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed most food items in the walk-in cooler holding above 45F (see temperature chart). The ambient temperature was at 50F. PIC was able to provide documentation that the cooler was checked at 8:00am. and all product was at 45F or below. Hinson services was able to verify they had been on site yesterday for another maintenance issue and checked the walk-in temperature as routine procedure. The unit was holding below 45F at that time. CDI- as a precaution the entire contents of the walk-in cooler was voluntarily discarded and the facility was voluntarily closed until repairs could be made. (see product disposition form)
Hinson services arrived on site and found a fan motor and condenser in need of repair. Repairs were made during inspection and the units ambient air temperature dropped to 42F.
Observed food holding above 45F (see temperature chart) in the flip top reach-in cooler near the broiler. CDI-food was voluntarily discarded. Hinson services was on site for service. More Freon was added to unit.
Facility will re-open and will utilize food on the cook line for service. All temperatures in those units were adequate and none of the product from the walk-in will be used on the line.
VERIFICATION REQUIRED |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
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 several slabs of ribs and 3 pans of pasta with a 9/20 discard date. CDI-product was voluntarily discarded.
REPEAT |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Determined chicken being thawed under running water greater than 70F (water from tap at 78F). Thaw product under refrigeration (preferred), under running water less than 70F or as part of the cooking process. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans wet stacked on the drying racks. REPEAT |