|
14
|
0
|
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 several multi use utensils (meat and veggie slicers, metal pans, etc) visibly soiled or with sticker residue while stored as clean. CDI: Stickers removed and utensils sent to be properly cleaned.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed bar dish machine with no sanitizer hooked up to supply. CDI: Sanitizer supply restored. Points not escalated due to bar not being open until 5 PM, therefore machine and bar area was not in use at time of inspection. REPEAT. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one pan of potatoes for buffet holding at 128F in hot holding unit. CDI: Potatoes reheated to 165F. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
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 several items (deli meats, queso fresco, rice and beans, etc) with dates indicating a shelf life greater than 7 days. CDI: All out of date or undated items were voluntarily discarded. REPEAT. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed facility using TPHC for products on buffet line with no written procedure. CDI: Written procedure provided and filled out on site. |
|
23
|
1
|
Consumer advisory provided for raw or undercooked foods |
No |
Yes
|
No |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed consumer advisory reminder on menu but no disclosure asterisks for any of the three required items. CDI: PIC fixed menu during inspection and menu now has required disclosures. REPEAT. |
|
31
|
0
|
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 freshly cut tomatoes cooling in a unit rated for holding. CDI: Tomatoes sent to walk in to cool properly. |