|
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 bar employee rinse out a frozen drink pitcher in the handsink. CDI: Employees educated on the need to only use handsinks for handwashing. Sink cleaned.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels at the bar handsink. CDI: papertowels provided. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw salmon stored behind ready to eat foods in the cooler drawer. CDI: Items were reorganized. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed lettuce and tomato that were cut this morning cooling at 3 hours and 45 min from prep still above 41F. CDI: Product was rapidly cooled in an ice bath to 41F within required parameters. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce and tomato in prep top above 41F. CDI: Items were voluntarily discarded. Observed top of mozzarella cheese was above 41F. CDI: Top portion was voluntarily discarded. EHS and PIC discussed proper loading of items below the chill line and, that due to high ambient air temperatures, individual lids on some thin foods may be required during peak times. Observed yogurt holding in reach in cooler at 43F. CDI: Items were relocated and cooled to 41F. This product is done daily. |
|
31
|
1
|
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 lettuce, wedge salad and tomatoes cut earlier today cooling in deep, covered pans in the reach in cooler. CDI: Product rapidly cooled on ice to 41F. REPEAT VIOLATION
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Facility does not have cooling equipment. All food must be cooled in the Trade Restaurant and Bar fully before transporting. CDI: Items will be verified by PIC prior to bringing them to the pool kitchen. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-303.11 Ice Used as Exterior Coolant, Prohibited as Ingredient - P Observed bar mixers stored in ice that is scooped for drinks. CDI: Mixers permanently relocated. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed self serve plastic cups for water stored unprotected. Ensure cup lips are protected. |