|
8
|
0
|
Handwashing sinks, supplied and accessible |
No |
No
|
Yes |
5-203.11 Handwashing Sinks-Numbers and Capacities - PF: Facility has removed one handsink in grill / assembly line. Re-install within 10 days. Verification needed. |
|
12
|
0
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf: Menus indicate red snapper and shrimp and grits may be served under cooked. Chef Ivo stated all are fully cooked. CDI- menus reprinted and corrected to inducate shrimp and snapper are not offered undercooked. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
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. Microwave in grill / assembly line soiled. Has not been in use today.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Slicer in deli area soiled. Has not been in use since March. CDI- sent to cleaning process. |
|
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 41F. -P: Found three pans of Frech onion soup 43F from cooling overnight. CDI- voluntarily discarded. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
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: small volume sliced turkey not date marked.
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: Found small container carmelized onions dated 7/8. CDI- discarded voluntarily. |
|
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 some torn door gaskets in some coolers. |
|
51
|
0.50
|
Toilet facilities: properly constructed, supplied and cleaned |
Yes |
No
|
No |
6-501.18 Maintain handwashing sinks clean. Bar dump sink and hand sink with significant pink and black build-up around faucets and caulking. |