|
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 outside bar hand sink blocked with liquor bottle rack and inside hand sink at dish/prep area blocked with rolling glass rack. CDI (corrected during inspection) bottle and glass rack relocated. Suggest switching outside bar hand sink and sliding top cooler so hand sink under the corner of the bar easier to access. Also noted inside bar hand sink being used as a dump sink. Dump sink is located nest to bar dish machine. |
|
12
|
0
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-203.12 Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed tags being saved but no dates recorded on tags. CDI by instruction. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P Observed a box of raw oyters stored under hamburger patties in the walk-in cooler. CDI Storage order corrected by moving the oysters. Also noted some items stored on empty dish racks in the kitchen walk-in and the floor of the beer cooler in the basement. |
|
18
|
1.50
|
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 45F. -P Observed 4 pork butts on speed rack closest to the walk-in cooler door at 53F cooked last night. CDI by discarding. 4 pork butts on speed rack nearer the fans were at 43F. Follow SOP of pulling pork once it cools to 70F. Facility is adding another walk-in cooler in the basement next to the beer cooler already in place. Also noted 2 containers of queso cooling in an ice bath in the prep sink. Queso cooled 21 degrees in 40 minutes for a rate of .53 degrees per minute. Queso needs to cool at .54 degrees per minute. Ensure containers are stirred more and add ice to the sink during the cooling process. |
|
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 second prep sink drain pipe disconnected. This is the sink next to the hand sink. PIC said a repair call was made and it happened last night. |