|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. Observed PIC/chef state facility's EH policy, but incorrect exclusion/restriction time frames. CDI: Education provided and EH poster/policy provided. |
|
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 grill scrape stored in hand sink next to oven. CDI: PIC removed from hand sink. Observed bar hand sink being used as dump sink and bar dump sink being used as hand sink. CDI: PIC switched sinks.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at both bar hand sinks. CDI: PIC provided paper towels. Observed paper towel dispenser next to vegetable prep sink unable to dispense paper towels. New dispenser purchased and awaiting install. CDI: PIC provided paper towels.
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no hand soap at bar hand sink closest to pizza oven. CDI: PIC provided soap. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed blanched asparagus being held above 41F in make table. PIC stated product was prepared 06/17/21. CDI: PIC voluntarily discarded product. Observed garlic/oil mix being held with no temperature control next to grill. Product prepared 06/17/21. PIC stated product pulled from walk-in cooler @11am. CDI: Education provided and PIC voluntarily discarded. Going forward, facility will hold product on flat top and hot hold. |
|
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 various TCS foods throughout facility with no date labels. PIC recalled dates of prep for all products. CDI: Education provided, products labeled, and facility made aware that going forward failure to discard can result in food being discarded. |
|
31
|
0.50
|
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 chopped lettuce and sliced tomatoes cooling in make table. Unit designed to cold hold, not cool. CDI: Education provided and products placed on ice baths to cool. |
|
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 a few fruit flies throughout bar area. |