|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
PIC was unsure of all illnesses required. CID - gave handout and reviewd requirements.
2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
Observed interior of ice machine collecting reisude. Observed soda nozzel collecting residue at bar.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. |
|
18
|
1.50
|
Proper cooling time and temperatures |
No |
No
|
No |
Observed sofrito chicken at 46 degrees in walk in cooler made previous day. CDI - discarded.
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 45F. -P |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
Observed shrimp ceveche sauce damaged 6/23 at 44 degrees. Item must be discarded after 4 days if holding between 45 and 41 degrees.
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
No
|
Yes |
Observed pastrami hanger steak not indicated it would be raw or undercooked.
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
Observed one hard cheese not labeled in single door cooler in kitchen.
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
Observed lights not sheilded or shatterproof in in dry storage and in the room with tihe 1 door freezer.
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. |