|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.14 Handwashing Signage - C Observed no hand wash signs at the 2 main bar hand sinks, the event room bar and kitchen hand sinks and the cafe bar hand sink. CDI (corrected during inspection) Signs provided to post at these locations. |
|
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 main bar dish machine chlorine reading zero ppm. VR (verification required) service call made during inspection.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer bucket at the main bar reading under 200 ppm for Quat sanitizer. Bucket refilled at 3 comp sink. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed hot dogs sitting in water in a pan on top of the prep cooler. CDI by discarding the six hot dogs. Hot dogs are keep in the chef base cooler drawer under the grill and PIC will tell employees to discontinue this practice. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
No |
No
|
Yes |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no written procedure or times marked for cooked pizza in the pizza area and Hollandaise sauce, made with patuerized eggs, held on steam table below 135F. TPHC form emailed with inspection. VR |
|
30
|
0.50
|
Variance obtained for specialized processing methods |
No |
No
|
Yes |
8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf Observed ROP of cooked chicken, cooked meatballs, cooked sausge and pancetta. PIC discarded all vacuum packaged items and will discontinue using the ROP process of cooked or raw proteins until a HACCP plan and varinance are obtained. VR Varinance form emailed with inspection. Note The State must review and approve this variance and HACCP before facility may ROP these items. Facility did ROP nuts and non TCS items which don't require a variance. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Label white bins of sugar and flour in the pizza area. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bread crates on the kitchen floor and boxes on the walk-in freezer floor. Bread crate with bread should not be directly on the floor, empty bread crate put under bread. |