|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed soap dispenser at hand sink in kitchen not dipensing soap. CDI - PIC corrected. Ensure soap is available for hand washing at all sinks. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
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. -P Observed whole potatoes cooling overnight in walk in cooler with temperature at 44f. CDI - PIC discarded. Ensure cooked TCS foods are cooled from 135-70 within 2 hours and then to 41f within a total of 6 hours. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed upright dessert cooler holding TCS foods above 41f. See chart above. Ambient air temperature of unit 45f. PIC discarded all TCS foods in unit. Do not use the cooler to hold TCS foods until repair completed and unit is holding all foods at 41f or lower. VR within 10 days. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed TCS foods in both walk in cooler and in prep top coolers with 8 day date marking applied. CDI - PIC corrected. Date mark all prepared TCS foods with accurate date marking not to exceed 7 days.
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 multiple TCS foods with expired date marking including house made ranch, blue cheese, ceasar dressings and house made tuna salad. CDI - PIC discarded. Discard all TCS foods once the 7 day date mark has expired. REPEAT
Continued non-compliance with date marking requirements may result in permit action. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - PF Observed deep bulk pot used to cool cooked whole potatoes in walk in cooler. CDI - PIC discarded potatoes. Do not cool TCS foods in bulk containers. Use a method that allows air flow around the food to facilitate rapid cooling such as shallow pans and/or ice baths. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Small flies present in back areas, dry storage, and at front bar area. Contact PCO for service. REPEAT |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Buildup present on shelving and other non-food surfaces of walk in cooler needs cleaning. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed buildup on flooring in walk in cooler and under shelving in dry storage area. Improvement noted from previous inspection. REPEAT
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Holes present in wall surfacing in back of house areas. Improvement noted from previous inspection. REPEAT |