|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed bar items such as rubber mat and containers stored in handsink at the bar. CDI: Items relocated. REPEAT VIOLATION
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels provided at bar handsink. CDI: Papertowels provided. |
|
18
|
1.50
|
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 pork sauce at 2 hours after cooking, above 70F. CDI: Product was rapidly cooled to 70F in shallow containers in the freezer. Product continued to cool in freezer for remainder of inspection. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in grill area prep top coolers holding above 41F. CDI: Items voluntarily discarded today. EHS stressed to PIC that due to this being a recurring issue, an intent to suspend (ITS) may be issued. PIC has agreed to complete a risk control plan (RCP) for cold holding in the prep top coolers. EHS emailed RCP form to PIC today. REPEAT VIOLATION |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
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 black garlic in oil and roasted garlic in coolers from more than 7 days ago. CDI: Items voluntarily discarded. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottles with yellow cleaner. CDI: Bottles labeled.
7-207.11 Store labeled, employee medications to prevent contamination. -P Observed employee medications stored on shelf above food prep area. CDI: Medications relocated to employee storage area. |
|
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 pork sauce cooling in walk in cooler in a large, deep, covered plastic container. CDI: Product split up into shallower pans and placed in the freezer. Observed pork cooling in walk in with lid. CDI: Pork uncovered. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no chlorine test strips on site during inspection for the dish machine. VERIFICATION REQUIRED |