|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P) Observed almost all foods in double stack freezer without a cover. All foods shall be covered to prevent any contamination. REPEAT
Additionally Food shall be stored in accordance to its final cook temperature; Uncooked Impossible burgers stored directly above ready to eat tortillas and cheese. CDI- rearranged. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) TCS foods must be stored at 41F or less. OBSERVED: Salad bar items were stored on frost bar with a plastic netting in-between the container and the unit. All tcs items were holding between 42-45F. Food items stored on the salad bar should be stored in accordance to manufacturer instructions for the cold holding unit.
Due to repeated violations REHS has requested written SOP for storage of salad bar items.
CDI- unit is operating as intended. Plastic netting was removed and all salad bar items had returned to <41F within 20 minutes. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition (P) several portioned containers of Macaroni and cheese in the double door kitchen reach in cooler was dated to be discarded yesterday. Establishment is using a combination of numerical date marking and days of the week date marking systems. Additionally when questioned multiple staff members were uncertain of discard dates vs prep dates due to 5 day hold policy.
More consistency is needed to the date marking system. CDI- Mac and cheese was discarded |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-803.11 Storage of Soiled Linens (C) Soiled linens stored on clean dish rack beside clean utensils and pans. Soiled wiping cloths must be stored in a manner than does not contaminate surrounding clean equipment. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C) sides and handles of Many pieces of equipment throughout establishment are heavily soiled. Non FOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
The following surfaces need more frequent/thorough cleaning:
Spice containers
Sauce squirt bottles
Outsides of refrigeration units
Refrigerator door seals
microwaves
Order monitors above left prep station
Additionally deep cleaning is needed throughout |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
6-501.18 Cleaning of Plumbing Fixtures (C) Mens urinal is Visibly soiled and strong urine odor emanating from the restroom. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) Several areas within the kitchen and wait station have damaged or missing floor tiles. Repair is needed.
6-501.12 Cleaning, Frequency and Restrictions (C) grout lines of floor is heavily soiled in kitchen cook line area. More frequent cleaning is needed.
6-201.11 Floors, Walls and Ceilings - Cleanability (C) Grout has worn down in kitchen cook line area causing deep crevices in between tiles. Food and other debris has collected in the lines and is difficult to maintain clean. Regrouting or new flooring is recommended to prevent accumulation of food debris.
6-501.12 Cleaning, Frequency and Restrictions (C) Floors and baseboards throughout the kitchen and ware washing area need deep cleaning. |