|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Observed main kitchen dish machine not dispensing chlorine sanitizer. CDI - after priming several times, emptying machine and re-running, sanitizer still measured 0 ppm free chlorine. Eventually, PIC found that a line was crimped with a zip tie. Zip tie was removed, machine emptied and re-run, and sanitizer came up to just above 50 ppm free chlorine. |
|
17
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P. Observed seitan ’chicken’ holding at only 110F On stovetop above water. Other items in the same unit measured well above required 135F. Asked PIC how item was reheated, was told on stovetop. Appears that this item was not reheated to 165F before placing into hot holding, but the actual reheating was not observed during inspection. CDI - PIC had employee reheat thoroughly to above 165F. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
Yes |
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 several cooling method violations. Some items, such as cooked spinach and cooked potatoes, were cooling properly by being spread out on sheet trays, placed into a speed rack, and rolled into the walk in freezer. However, many other items were observed in properly operating prep coolers and reach in coolers but measuring above 41F. Upon questioning, discovered that all such foods had been prepared today (as verified by date marking) and were being placed directly into cold drawers, prep coolers, and reach in coolers, sometime tightly covered, to cool. Such items measured between 43F and 61F. All items above 41F were still within 4 or 6 hour window so they were placed into shallow pans to rapidly cool in walk in freezer. See temperature chart. VR - verification required. |
|
33
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Observed several packages of Impossible Burger thawing at room temperature on drain board of preparation sink. Employee said they had been there an hour or so. Items were moved to a large bucket where they were covered with continuously running cold water. |
|
36
|
1
|
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 live juvenile roach in dry storage room. Roach was moving between behind and in front of FRP wall covering. PIC said Terminex provides pest control service. PIC plans to call for more treatment. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed one bucket of lactic acid sanitizer stored on floor at the bar. Had employee move bucket off the floor. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed a few damaged floor and wall areas. |