|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
General Comment- 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed one employee drink on clean dish shelf and other employee drinks stored on top of hot hold cabinet with potential to contaminate prep sandwich unit and table. Drinks removed by PIC. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
General Comment- 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed soap missing from one of two hand sinks at front restaurant bar. Soap dispenser replaced on wall during inspection. Bar not currently being used during inspection. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried chicken and fried green tomatoes in hot hold unit at 125-132Fdegrees. Unit turned up but temperatures not maintained. Facility will use TPHC for these menu items do to inability to maintain temperatures above 135F. Written policy example given to PIC and written policy must be maintained and demonstrated at all time. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce and tomatoes at prep area on ice (with ice only touching bottoms of pans) at 55-60F degrees. Recommend TPHC for these items or maintain in prep cooler rather than counter top. Ice placed around items to lower temperature. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 cooked cheese cooling in walk in cooler in deep container with inner area measuring 135-145F degrees and outer area measuring 85F degrees. PIC broke down into shallow metal pans to facilitate cooling. Cooked cheese had been cooling for 1hr. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
General Commetn- 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed customer cuts wet stacked. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
General Comment- 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed lots of storage items in back of house (behind bowling alley) not used in establishment. Remove,. |