|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed 1 container of Brie in top portion of flip top cold holding above 41F. EHS checked temps of top 4 cheeses that were stacked above the containers fill line which fell from 43F-44F. The cheeses in the bottom of the container were observed at 40F. PIC indicated all items in flip top stay in it overnight and could not verify temperatures to determine how long cheese was out of temperature. CDI-PIC voluntarily discarded affected cheeses above the fill line. -1.5- |
|
38
|
2
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed small flying insects in ware washing area and around beer taps.
6-202.15 Protect outer openings of establishment from insect or rodent entry.
Observed doors to establishment propped open during inspection. REPEAT -2- |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 1 wet wiping cloth on prep surface of flip top. -0- |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage.
Observed wooden charcuterie boards with gaps that PIC indicated food to be placed directly onto their surfaces rendering wooden boards no longer smooth & easily cleanable. PIC stated they would use paper liners for wooden charcuterie boards going forward. -0- |