|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
Yes
|
No |
2-401.11 An employee shall eat or drink only in designated areas where contamination of exposed food, clean equipment, utensils, linens, unwrapped single service articles, or other items needing protection can not result. Observed employee food stored on a prep table. Employees were at table getting food and drinking from a cup with no lid at prep table when inspection began. Another employee had a drink stored on a prep table where food was being prepared. Ensure employee food and beverages are stored in areas contamination cannot occur, and that employees only eat in designated areas. Repeat violation. |
|
13
|
0
|
Food separated and protected |
No |
No
|
No |
3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed plastic containers of unwashed tomatoes stored directly on top of washed tomatoes in the prep top cooler. The plastic container used to store unwashed tomatoes is not considered a clean and sanitized utensil. CDI- Tomatoes under plastic containers discarded. Tomatoes in containers washed and placed in prep top cooler. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several metal pans with food debris stored as clean. Pint glasses were stored in a bar cooler with the lip area touching the bottom of the cooler. The bottom of the cooler had an accumulation of residue/debris. Ensure all food contact surfaces are clean to sight and touch before storing as clean. Ensure clean utensils are not stored in a manner that touches a soiled surface. CDI- Dirty items moved to ware washing. |
|
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 mashed potatoes and meatballs in hot holding below 135F. See temperature chart. Ensure all TCS items are maintained at 135F or above while in hot holding. CDI- Items moved for reheating. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed portioned bags of mozzarella cheese and portioned bags of cabbage mix holding above 45F. See temperature chart. Ensure all TCS foods in cold holding are maintained at 45F or below. As of January 1, 2019 all TCS foods in cold holding must be maintained at 41F or below. CDI- Items voluntarily discarded. Repeat violation. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF
Observed portioned bags of rice dated 12/28. Through conversation it was determined the rice was cooked and cooled yesterday then placed in portion bags today after more ingredients were added. The date of the oldest TCS ingredient must be on the product. CDI- Date changed to 12/27.
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 an open bag of deli turkey dated 12/21. When opened, deli meat has a 7 day shelf life if held at 41F or below. Turkey's shelf life expired yesterday. Ensure all TCS foods are discarded when the time/temperature window has expired. CDI- Turkey voluntarily discarded. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed significant leaking under the 3 compartment sink in the bar. Repair needed. PIC contacted repair person to have it repaired today. |