|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-202.12 Provide at least 100F water at handsinks.-Pf Women's and Family restrooms handsinks temped at 77-80F. Increased to 103F during inspection.
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed ice in hand sink on expo line. Use only for hand washing.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Paper towels missing at bottom beverage station. Stocked.
6-301.14 Post a handwash sign at each handsink. Restrooms need hand wash signs. Post. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken over shell eggs in walkin cooler. Relocated eggs. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Observed one sani bucket at bar at 0ppm Quat. Refilled with 200ppm Quat.
Observed 3 bar undercounter dish machines reading 0ppm Chlorine. One Eco San was empty, two were hooked up to wrong chemical. All corrected during inspection. |
|
16
|
1.50
|
Proper cooking time and temperatures |
No |
No
|
Yes |
3-401.14 Follow the procedure that was submitted and approved by Health Dept for noncontinuous cooking of raw animal foods. -P No procedure for non-continuous cooking has been submitted nor are there records on site. Observed skewered chicken, beef sliders, fajita chicken 'par cooked' in walkin coolers. Submit paperwork for approval or discontinue non continuous cooking. Verification required. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -Pn Observed chicken at 120F and pork at 110F in hot box. Chicken was discarded. Pork was rapidly chilled in blast chiller. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed chicken at 54F in reachin on cook line. It had been sitting out before it was placed back into cold hold. Ensure it remains below 45F. Pulled to be cooled. Observed egg at 50F and tomatoes at 47F in top of make line. Pulled to rapidly chill.
Observed cabbage stacked to high on make line top at 50F. Removed to rapidly chill.
Observed proscuitto at 48F in nacho station unit. Pulled to rapidly chill.
Observed salsa in ice bath at 48F - make sure ice surrounds pan on all sides. Pulled to rapidly chill.
All were cooled in blast chiller. |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf
Missing consumer advisory on Grass Fed Spinach Goat Cheese Burger. Burger will be removed from menu (it's a seasonal selection) next week. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of juice and mixers on the floor in dry storage. Move to shelving. |