|
8
|
0
|
Handwashing sinks, supplied and accessible |
No |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at bar hand sink. CDI, paper towels provided. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soiled pans stored as clean. Observed pans stored on bottom shelve or drying rack, close to floor. CDI, items removed for Wash/Rinse/Sanitize.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up on white catch plate. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
Repeat: 3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. - Observed tomato soup at 89F (5PM). PIC states item was placed in cooler at 3PM. CDI, item discarded by PIC. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed spinach, salmon, cooked mushrooms, pasta, Brie, veggie chili, chutney, purple potato, half and half, and whole milk cold holding above 41F. Observed internal temperature of prep unit at 41F and reach in cooler at 44F. Observed dates of 9/26 and 9/27 on items. PIC foods are cooled before placing in prep unit. PIC states reach in cooler is mostly used for glassware. CDI, items discarded by PIC. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
Repeat: 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 tomato soup cooling in full container with lid on. PIC states facility uses ice wand and ice baths to cool items. CDI, items discarded by PIC. EHS advised PIC to monitor cooling process and temperatures and adjust methods accordingly. |
|
41
|
0
|
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 utensils stored in lukewarm water (78F). CDI, items removed for Wash/Rinse/Sanitize. |