|
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 ice dumped in handsink. CDI: Ice was melted. |
|
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 beef stored behind fully cooked ground chicken in cooler drawer. CDI: Items reorganized. |
|
18
|
1.50
|
Proper cooling time and temperatures |
No |
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 steak cooling at a rate of .05F/min in reach in cooler. Observed raw chicken cooling for 2.5 hours still at 65F. CDI: Items were moved to walk in cooler for rapid cooling. |
|
19
|
1.50
|
Proper hot holding temperatures |
No |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed miso soup base hot holding below 135F. CDI: Product reheated to over 165F. REPEAT VIOLATION Previous food item violation corrected. All other hot held items were the proper temperature. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed containers in prep top with no date mark such as cut cabbage and eggs that were prepared/opened prior to today. CDI: Products were date marked. |
|
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 steak and chicken wings cooling while covered. CDI: Items moved to walk in for rapid cooling. |
|
33
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Observed steak thawing in a half pan of water. Observed chicken and calamari thawing in running water, however product reached more than 41F. CDI: Water put over steak. Other products moved to walk in cooler for cooling. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies at the bar area. EHS advised PIC to call pest control. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed split gasket on salad reach in cooler. |