|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
Observed sanitizer at 0 ppm at dish machine in front bar. CDI - adjusted during inspection. Observed ice scoop container collecting residue. PIC stated can opener blade is cleaned daily.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
Observed arugula holding at 48 degrees F in flip top. Observed uncooked fries at 67 degrees F sitting on frier. CDI - fries cooked, arugula discarded
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
Observed no date expired on feta cheese. Observed no date marks on 3 salads.
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
No |
Observed facility not following posted procedure, times are not being transferred from one sheet to the next. CDI - times marked properly during inspection.
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
Observed chicken cooked one hour before at 71 degrees in deep pan. CDI - moved to shallow pan on speed rack. Fried chicken at 57 in flip top and covered in reach in. Moved to walk in.
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 |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
Observed wiping cloths not stored in sanitizer.
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
Observed knife stored on hot pad.
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. |