|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed PIC scrap plates and then continue with food preparation and working with clean utensils. CDI PIC was stopped and washed hands. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed being stored above ready to eat foods. CDI PIC will arrange until new storage containers come in to store unwashed. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice white plate in kitchen side with black debris on it. Make sure to keep clean. Observed soda nozzle at bar with build-up. Make sure to increase cleaning frequency.
4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed microwave at bar area with food debris in it. Make sure to clean at least every 24 hours.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed just a few plates with food debris on it. Make sure to store clean. CDI Items returned to ware washing. |
|
21
|
0
|
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 ready to eat eggs dated for open date on 3/3. CDI Eggs will be discarded. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-307.11 Miscellaneous Sources of Contamination - C Food shall be protected from contamination that may result from a food or source not specified by food code. Observed customers of hotel able to store food in the walk in cooler of the kitchen. Food is being stored mixed in with food establishment and also above it. Need to have a designated storage area to prevent contamination by effective means such as designated storage area or using under counter of consumer area to store food here. |
|
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 rusted shelves in reach-in units at bar. **Transitional item, has untill 8/30/2017 to replace. Maintenance informed is on order.** |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed wall in bar storage area patched but not smooth and still uneven. **Transitional item; have untill 8/30/2017 to fix.
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed splatter on walls in bar storage area beside ice machine. Make sure to keep clean. |