|
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 place setting mats and a towel stored in a handsink. Nothing can be stored in handsinks as they must be accessible at all times. Ensure handsinks are only used for handwashing. CDI- Items removed from handsink.
6-301.11 Provide soap for handwashing at each handsink. -Pf
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
Observed the soap dispenser and paper towel dispenser not working at the bar handsink. Soap and paper towels must be provided at each handsink. CDI- Batteries replaced in paper towel dispenser and soap restocked. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed the ware washing machine reading 0 ppm. Use test strips frequently to ensure ware washing machine is functioning properly and sanitizing utensils and equipment. CDI- Ecolab rep came to facility during inspection and repaired ware washing machine. The sanitizer is now reading at the correct concentration. |
|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
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 41F. -P Observed two large covered tubs of noodles from 3/27 at 52F - 53F in the walk in cooler. Other tubs of noodles in the walk in cooler were at 40F. PIC stated ice baths are used to cool noodles. Be sure the noodles are consistently being cooled using an ice bath. The noodles from 3/27 were not properly cooled. CDI- Noodles voluntarily discarded. Repeat violation. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several TCS items in the low reach in cooler behind the grill area cold holding above 41F. See temperature chart. The cooler was not properly functioning and had an ambient air temperature of 55F. Some items had been placed in this cooler today and were moved to the reach in cooler. All TCS items that had been in the cooler overnight were voluntarily discarded. This cooler will not be used until a repair is made. |
|
26
|
2
|
Toxic substances properly identified, stored, and used |
Yes |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one bottle of sanitizer with no label. CDI- bottle labeled. Repeat violation.
7-204.11 Provide sanitizer at correct concentrations -P. Observed two spray bottles labeled sanitizer reading 0 ppm. Use test strips to ensure all sanitizers are reading at the correct concentration. CDI- Bottles refilled with sanitizer at the correct concentration. Repeat violation. |
|
31
|
0.50
|
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 two large covered tubs of noodles that were cooked and cooled on 3/27 at 52F - 53F in the walk in cooler. Facility normally uses ice baths to cool noodles. Noodles that were cooked and cooled yesterday were in the walk in cooler at 40F. Ensure all employees know to properly cool TCS foods and that the noodles are consistently being cooled correctly within the proper cooling parameters. CDI- Noodles voluntarily discarded. Repeat violation. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed the low reach in cooler behind the grill area is not cold holding TCS foods at 41F or below. The cooler has an ambient air temperature of 55F. This unit will be used to hold TCS foods until a repair is made. Repeat violation. Points not increased as this is a different issue. Facility has replaced all split gaskets since last inspection. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris/residue accumulating on the shelves in walk in cooler and on top of the ware washing machine. Cleaning needed. Repeat violation. Points not increaed as facility has made significant improvement on keeping shelves throughout kitchen clean. |