|
14
|
3
|
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 multiple metal food containers stored clean with visible food debris on them. CDI- pans were set aside for recleaning. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed leaf lettuce stored above the fill line of a container and cold holding above 45F (see chart). CDI- lettuce was transferred to a thin pan and placed uncovered into the walk in cooler for cooling. No point escalation as this was the only cold holding violation during the inspection. |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed incomplete consumer advisory written on the brunch menu for eggs served sunny-side up. CDI- menus were corrected during inspection using pen. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
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 Observed brisket cool from 92F at 2:05PM down to 74F at 3:05PM. CDI- product was halved and placed back into the walk in cooler for cooling. |
|
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 pans stored clean and stacked while wet. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed debris accumulation inside the sanitizer water at the 3 compartment sink. |