|
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 3 compartment sink being used incorrectly for wash, rinse, sanitize. Utensils were being sanitized and then rinsed. CDI corrected procedure with PIC. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed scrambled eggs being stored in kitchen that were to be moved to buffet line < 135F. CDI eggs were voluntarily discarded by PIC.
*Establishment is currently cooking raw eggs in the microwave due to supply issues of cooked egg product. Establishment will be allowed to cook raw shell eggs as a temporary measure. PIC explained that cooked egg product will be back in supply to the establishment soon.
*Permit condition prohibits cooking of foods that produce grease laden vapors (building code) when a hood is not present. |
|
20
|
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 sliced cantaloupe, salsa, and hard boiled eggs on buffet being held > 41F. CDI- food items voluntarily discarded by PIC. PIC will implement TPHC if adjustments to cold holding to keep food 41F can’t be made. Provided PIC with TPHC form to complete for food items that are not being held under required temperatures.
Verification required within 10 days. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf observed unlabeled container of chemical cleaner on countertop. CDI by labeling.
7-201.11 Store toxic materials to avoid contamination. -P Observed disinfectant spray and furniture polish stored above food prep area.
CDI- moved to designated chemical storage area. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
Yes |
3-306.11 Protect food on display using shields, packaging, or other effective means. -P
Observed scrambled eggs and Canadian bacon stored on buffet line without sneeze guards. Observed sliced oatmeal, oatmeal toppings, cantaloupe, salsa, spinach, cheese and hard boiled eggs stored on buffet without sneeze guards. Lids on containers were not self-closing and food was being left exposed to customers. Sneeze shields will need to be installed or self-closing lids used to protect food on display. PIC will closely monitor buffet until equipment can be added or modified. Verification required within 10 days. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.
Observed wet wiping cloths stored in 3 comp sink. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent.
Observed household refrigerator in the kitchen with food stored inside. All kitchen equipment must be certified commercial equipment.
Refrigerator will be removed from the kitchen per PIC. |