|
18
|
1.50
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P
3-401.14 (F) Establishment must obtain prior approval from the Health Department before using a non-continuous cooking process. Pf
Observed poached eggs in the walk-in cooler. Owner stated that they are reheated for immediate service. CDI - Poached eggs were voluntarily discarded. Owner will be switching to pasteurized eggs for this process. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed 68 degree margarine that reads “Perishable. Keep Refrigerated” on the label. CDI - Margarine was added to the morning TPHC list. No points taken due to significant improvement from previous inspection. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
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 no time label for hash browns. CDI - Item was labeled and will be cooked/sold within the 4-hour breakfast service. |
|
38
|
0
|
Insects & 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 in near the mop sink and bar. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent.
Observed rusting shelves in the walk-in cooler and a “house-hold use only” blender. |