|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at hand sink located at rear sink near 3 compartment sink. CDI, PIC supplied paper towels to sink. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed reach in drawers located half way on prep line cold holding TCS foods above 41F. PIC was aware of issue prior to inspection and had placed TCS foods on ice to maintain temperature however, TCS foods were not 41F or below. PIC had already contacted maintenance to have reach in drawer fixed. All other cold holding equipment on main line and other reach in drawers on main line were holding TCS foods at or below 41F. After conversation with PIC it was determined that TCS food had not been out of temperature longer than 2 hours. CDI, all TCS foods in reach in drawer was placed in walk in cooler to rapidly chill. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few fruit flies within bar area. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in bar area stored in red sanitizer bucket reading at 0ppm Qac. Observed in use wiping clothes not stored completely in sanitizing solution on server prep line. |
|
43
|
1
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed several food containers on main prep line with the handle stored directly in contact with food. Observed round foil containers that resemble a little bowl, that did not have a handle, stored in food and being used a an utensil (in rice on main line and salt container in dry storage area). CDI, PIC removed foil containers and replaced them with a utensil that had a handle. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed minor food reside build up to cooking equipment throughout kitchen. EHS advises facility to increase cleaning frequency of equipment within kitchen. |