|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup on metal pan and bowls and stacked hot holding containers with sticker residue on the outsides of pans touching the food contact surface of the next pan and more than four hours between cleaning food contact surfaces at room temperatures. CDI - PIC pulled these and sent then to dish pit for cleaning. -1.5- Points were not escalated today as the condition was much improved over the last inspection. REPEAT |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed house made honey barbecue sauce stored at room temperature that is cooked, cooled, honey added and cooked again. CDI - PIC gathered product information from corporate for pH and water activity to see if this is potentially hazardous. pH was 4.1, per corporate chef. -0- |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed TCS foods frozen and thawed with the original discard date, which is expired, still on the containers. Observed expired ranch and ranch barbecue dressings date marked for expiration on 02/11 and 02/08 on shelf. CDI - PIC placed new discard date on thawed TCS foods and voluntarily discarded expired foods. -1.5- |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed watches and bracelets on arms of food employees at the beginning of the inspection. -0- |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wait staff drying off serving trays with paper towel and placing deli paper between to place at the serving line. -1- REPEAT |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed leak at the handsink to the left and back of the cook line when entering the kitchen. -0- |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed chipping and splitting of the wood in the outside dry storage shed. -0- |