|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand sink at bar area with visible wood debris and a plastic pitcher stored in basin. CDI: Residue and pitcher removed and access restored. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed gravy and queso in steam wells holding below 135F on expo line. CDI: Gravy and queso reheated to 165F or higher. REPEAT. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed salmon and shrimp holding between 48F and 51F in cold drawer on cook line. PIC stated that maintenence was just out replacing gasket on unit, and that all items were in temperature when placed into holding before lunch. CDI: All out of temperature items were immediately removed from cold holding and placed in walk in unit to rapidly cool. REPEAT. VERIFICATION REQUIRED within 10 days to determine long term compliance. Facility continues to demonstrate excellent cold holding compliance, with only two items being out of temperature in one location. Points not escalated with the above in mind. |
|
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 freid chicken held using TPHC on cook line with no time label or written procedures. CDI: EHS provided writen procedures and had PIC fill out on site. Chicken discarded during inspection. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 tomatoes cut earlier today cooling in covered plastic containers in flip top units rated for holding on cook line, and additional tomatoes cooling in walk in unit in covered containers. CDI: All cooling tomatoes were sent to walk in unit and vented to facilitate rapid cooling. REPEAT. |
|
40
|
0
|
Washing fruits and vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed avocado with sticker left on after cutting into it. EHS informed PIC that avocados must be washed and have stickers removed before processing. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed ice scoop stored in a container with standing water and no way to drain it. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed three compartment sink with damaged caulking along backsplash behind wash basin. REPEAT. |