|
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 a personal drink stored on prep surface in kitchen. CDI: drink removed and discarded. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed handsink in kitchen blocked by dry storage bin. CDI: bin relocated. Observed metal pan stored inside handsink at 1st floor bar. CDI: pan removed.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. No paper towels in employee restroom. CDI: paper towels were restocked. |
|
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 chemical dishmachine in kitchen not dispensing sanitizer properly - 0ppm chlorine. Dishmachine was primed by EHS. Dishes ran through several cycles. Ecolab was notified. CDI: employee was able to fix dishmachine during inspection - 50ppm chlorine. Highly recommended keeping a log of dishmachine checks and monitoring concentration.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed build-up on interior of ice machine at server area. CDI: cleaning process started. |
|
20
|
1.50
|
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 TCS cold holding inside undercounter low boy cooler > 41F (see temp chart). CDI: all TCS food items removed and discarded. Maintenance rep was on site during inspection. Cooler was repaired and temperature dropping while on site. Observed TCS cold holding inside taco prep cooler > 41F (see temp chart). CDI: all items 45F and above removed and discarded. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
No |
4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed several coolers missing internal thermometers. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
General Comment:
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed some squeeze bottles with no labels. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
Yes
|
No |
Repeat: General Comment:
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food on floor due to earlier delivery in freezer. Points not taken due to nature of violation. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
General Comment:
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed wait staff not wearing hair restraints while handling food. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet wiping cloths stored on prep surfaces while not in use and under cutting boards. |