|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Observed speed rack blocking hand sink next to walk-in cooler. Moved speed rack.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Missing paper towels at one bar hand sink. Supplied. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. Separate unwashed produce from ready-to-eat foods. -P
Observed raw chicken stored above pork and beef in walk-in cooler. Also observed unwashed produced stored above washed/ready to eat produce. Observed raw bone marrow and raw salmon stored above ready to eat foods in freezer. Rearranged all. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Observed numerous sanitizer buckets below 150ppm multi-Quat. Sink registered at 150ppm - refill buckets when visible soiled and frequently as the sanitizer at the sink is the lowest on the range of approved level. Refilled all buckets. |
|
17
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed marinara reheated to 150F and placed in hot holding unit. Pulled to reheat to above 165F. |
|
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 Cream of chicken soup temped at 47F in the center of a large container. It was made yesterday. Voluntarily discarded. Staff advised the use ice baths and ice wands. Stir frequently and use thermometer to ensure product is properly cooling.
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed lettuce cut today at 51F in make unit top. Pulled to rapidly chill to 45F before placing in top again. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed one cold hold unit improperly functioning. It is holding marscapone, brussel sprouts, etc. at 55F. All TCS foods were discarded voluntarily. Unit will be serviced and will not be used until it can hold food at proper cold holding temperatures. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed one container on the floor. Moved to shelving. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
.6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed cell phone on prep table. |