|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf
Observd no soap at the bar hand sink. CDI-Soap was provided.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
Observed no paper towels at the bar hand sink. CDI-Paper towels were provided. |
|
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 crab soup and cheese dip that did not fully cool to 41F within the 6 hour window. CDI-The two items were discarded. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed sausage and chicken skewers hot holding below 135F in the alto sham. CDI-The two items were removed and reheated on the grill. REPEAT. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 items cooling in large containers in the walk in cooler. Due to the size of the containers, the products did not cool properly. CDI-The items were discarded and discussed using smaller/shallow containers. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry.
Observed several flies and gnats in the facility. Management is working with two pest control companies to handle the issues. REPEAT. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
Observed a damaged gasket to the tall reach in cooler door. (The cooler is next to the salad station). Have replaced.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
Observed deep grooves to the long, white cutting board at the salad station cooler. Have resurfaced or replaced. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
Observed cleaning needed to the walk in cooler shelving. Have cleaned. REPEAT. |