|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. Restrooms are missing signage. Left 2 handwash signs to be posted. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored above clean, cooked ears of corn. Relocated corn away from unwashed produce. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer with debris. Slicer was dismantled for cleaning. Lids of pans observed with debris stored as clean. Pulled and placed in dish pit. Observed lettuce spinner with lettuce debris. Agreed to pull and clean. Observed inside ceiling of ice machine near chute with black debris. Return visit required.
4-501.114 Maintain sanitizer at correct concentrations. -P Observed dish machine sanitizer at 0ppm chlorine. Replaced empty sanitizer bucket with full one and primed machine. Dish machine was reading at 100ppm by end of inspection. |
|
21
|
1.50
|
Proper date marking and disposition |
No |
No
|
Yes |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed items such queso, and collards dated today but they were actually prepared yesterday. Chef advised facility bags the items the day after prep and that's why the label is incorrect. He will train his staff to label bags with prep date not bag date. Verification required. |
|
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 pan of shredded short ribs at 62F in a deep pan with tight fitting wrap. Removed wrap and placed in freezer to rapidly chill. |
|
34
|
0
|
Thermometers provided and accurate |
Yes |
No
|
No |
4-203.11 Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf Chef's thermometer was reading 28F in ice water. It should be 32F. Thermometer to be calibrated. Extra thermometers were available on site. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
.4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed numerous metal pans stacked wet. Separate to dry. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity-Lighting. Lighting shall be 50 foot candles at prep areas. Observed virtually no light above smoker. Staff opens the door and bastes, etc. the food here. Chef advised additional lighting has been ordered. |