|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. Observed no handwash sign at the bar handsink. CDI- Handwash sign provided to facility today. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed the bar ware washing machine reading 0 ppm. The only rack of utensils that had been washed in this machine today were taken to the ware washing machine in the kitchen to be rewashed. This machine will not be used until a repair is made. VR- Verification visit will be made. |
|
18
|
0
|
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 41F. -P Observed tomato soup that had been cooked and cooled yesterday at 50F in the reach in cooler. Ensure all TCS foods are cooled within the proper parameters. CDI- Soup voluntarily discarded. loges |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF
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 several containers of cooked onions dated for more than 7 days, some onions were dated correctly but had passed the 7 day mark. Be sure all employees are aware that the preparation day is day one when date marking. When onions are heat treated they can only be held for 7 days including the date of preparation. CDI- Onions that were past the 7 day mark were voluntarily discarded. Onions that were still in the 7 day period were relabeled to reflect 7 days. Repeat violation. |
|
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 tomato soup that had been cooked and cooled yesterday at 50F. Soup was in a large container with a lid. A large bowel of tomatoes that were cut today was in the reach in cooler tightly wrapped in plastic wrap. Ensure all employees are using the correct cooling methods on TCS foods. CDI- Soup voluntarily discarded. Tomatoes uncovered. |