|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
Observed missing paper towels for the hand sink in the dish machine room. CDI - Manager provided during inspection. |
|
23
|
1.50
|
Proper date marking & 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
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 empanadas from 3/12 and papas bravos from 3/19. Observed no date mark for an open package of shredded mozzarella. CDI - All items were voluntarily discarded. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
REPEAT
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf
Observed missing time label for today’s breakfast buffet. CDI - All items will be discarded within four hours. Improvements have been made from previous inspection due to a daily TPHC log created by chef Oscar Gonzalez. |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
REPEAT
3-602.11(C) Bulk food available for consumer self-dispensing shall be prominently labeled in plain view with the manufacturer label provided with the food, or another method of identification that includes the information in 3-602.11 (B)(1), (2), and (6).
Observed missing nutrition sign for bulk cereals on the breakfast line. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
REPEAT
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent.
Observed a non-commercial chest freezer in the upstairs kitchen. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
Yes
|
No |
REPEAT
4-501.15 Operate a warewashing machine in accordance with the data plate.
Observed Quat sanitizer hooked up to the chlorine dish machine upstairs. CDI - Quat sanitizer was removed. Chef ordered chlorine sanitizer during inspection. Establishment will use the 3-compartment sink until they receive chlorine. |