|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed one employee bottle water stored on prep table. CDI- Drink removed. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed cloth towels at bar sink, and one bar sink with no convenient towels. CDI- Paper towels provided at hand sinks at bar. |
|
11
|
1
|
Food in good condition, safe and unadulterated |
Yes |
No
|
No |
3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed two bags of lettuce laying is condensation water in prep cooler #2. Have cooler serviced and be sure foods inside are protected. CDI- Lettuce voluntarily disposed of by PIC. |
|
17
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed spinach dip reheating in plug in steam table at 109 degrees for approx. 1 hr. and temp did not appear set high enough to ensure it would reach 165 in 2 hrs. CDI- PIC reheated spinach dip to 165 in oven. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed several date mark required food items not date marked including: Rack of wings cooked yesterday, tub of wings cooked yesterday, macaroni and cheese cooked yesterday, deli ham, deli turkey, cut melons, cut spinach, macaroni salad with unknown dates of prep . CDI- Foods from yesterday date marked, all other foods voluntarily disposed of by PIC.
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 a tub of rice and portions containers of rice in walk in cooler with a 8 day date mark. Date mark required foods are only allowed 7 day shelf life including the day of prep. CDI- Rice disposed of. |
|
38
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Main cook observed wearing a watch, CDI- cook removed watch. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Prep cooler observed with excessive condensation build up inside. Needs servicing. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
Yes |
5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P No back flow device on newly installed hose bibs at outside canwash. Will follow up that back flow prevention device is installed.
GENERAL COMMENT: Followed up from previous inspection violation of "non-continuous cooking" of chicken wings. PIC said wings are reaching 165 min. then cooled to be reheated later. Be sure wings continue reaching 165 final cook temp for min. 15 secs or complete a non-continuous cooling procedure. Private bar area is not in use, only has one available sink. Will need to apply for on-site plan review if adding any plumbing to bar if bar is to be used with glassware in the future. Investigated SR# 85548 during inspection. |