|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at bar hand sink. CDI: paper towels were provided.
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee rinsing wiping cloth in hand sink to be used on prep cooler cutting board. CDI: PIC saw this and stopped and educated employee on the proper use of hand sinks. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P REPEAT Observed dish machine running with 0ppm chlorine. CDI: Ecolab was out during inspection and fixed dish machine to be running properly at 150 ppm chlorine.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed tomato slicer, tomato dicer, and can opener blade being stored as clean with food debris left on them. CDI: items were taken to dish machine to be washed.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed minor build-up on the upper interior of ice machine. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT Improvement was seen on cold holding from last inspection. Observed curry chicken and 4 containers of marinara holding above 45F in pizza cooler drawers. Unit had just been serviced with a new compressor and PIC believes that unit was overloaded with product when trying to cool back down. CDI: marinara had not been in the cooler long and was relocated to walk-in freezer to quickly cool. Chicken was voluntarily discarded. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf REPEAT Observed whipped cream, mac-n-cheese, steak, curry chicken, and sliced chicken without date labels. CDI: PIC was sure of when all items were opened/prepared/cooked and correctly labeled all items.
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 turkey chunk in the walk-in dated 12/12. CDI: PIC voluntarily discarded turkey. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several squeeze bottles and spice shakers around cook line without labeling. |