|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shell eggs stored over liquid pasteurized eggs. CDI: Eggs rearranged and PIC educated staff on proper storage order. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at 0ppm chlorine coming out of dish machine. CDI: PIC stated that most orders are served in disposable cups/plates/trays for lunch. PIC phoned ecolab technician who arrived during inspection. Facility allowed to handwash dishes due to low volume until machine was repaired (approximately 40 min). Dish machine fully repaired by end of inspection. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed quiches, fruit salad and salmon holding above 45F in upstairs walk in cooler. CDI: Fruit salad and salmon voluntarily discarded. Quiche rapidly cooled in downstairs walk in as it was in the upstairs walk in less than 2 hours. NOTE: All items were above 45F, however the rest of the walk in was all pastry items and are not TCS. REPEAT VIOLATION |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed one sanitizer bucket stored on floor in facility at bistro area. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
Yes
|
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 a 2oz portion cup being used to scoop blue cheese out of prep cooler. CDI: portion cup removed and scoop with handle used. REPEAT VIOLATION |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed lids of some cambros severely damaged. PIC stated that new lids have been ordered. CDI: Lids replaced with some they currently have on site.
4-501.11 Maintain equipment in good repair. Observed upstairs walk in holding food above 45F. CDI: Walk in was turned down during inspection. Do not store TCS foods in walk in until it is holding proper temperature. REPEAT VIOLATION PREVIOUS VIOLATION FIXED |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed bistro handsink with to drain very slowly. Observed small leak at kitchen handsink near prep sinks. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed wall damage at storage rack near pastry freezer. Observed missing baseboard near employee lockers. |