|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed strainer used at handwashing sink. CDI, strainer removed. Ensure handwashing sink is only used for handwashing. |
|
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 45F. -P Observed queso in walk in cooler above 45F. Queso was labeled with 9/3 date mark. PIC stated queso was made during night shift. Queso did not reach 45F within 6 hours. CDI, PIC voluntarily discarded queso. |
|
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 queso in walk in cooler in large tubs above 45F. PIC stated blast chiller is used during the first process and later it is moved in to the walk in cooler. Ensure foods are cooled quickly using shallow venter pans, active stirring as well as effectively using cooling equipment. CDI, queso voluntarily discarded by PIC. |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Observed pre-vacuumed packaged beef still in package while thawing under running water. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in kitchen as well as at bar and storage area. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored in solution with concentration less than 200ppm quatt. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking at bars, as well as the kitchen. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting surfaces no longer cleanable, nor able to be sanitized due to deep cuts. PIC stated new boards are to arrive this week. |