|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 Clean-up of Vomiting and Diarrheal Event
Establishment did not have V&D cleanup procedures in place. CDI- V&D procedures given to PIC. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf
No hand soap at bar handsink. CDI by adding hand soap.
5-205.11 Maintain access to handsinks.
Observed trash container blocking access to hand sink on expo cook line. Access is limited due to adjacent fryer and steamer. Recommend converting prep sink on expo line to a hand sink. If this is done, all processes for thawing foods and washing produce would need to be completed in back kitchen prep sink. CDI items moved from blocking Hand sink. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
No sanitizer hooked up to bar dish machine. CDI- utensils washed in this dish machine will be sanitized in bar warewashing sink until sanitizer is hooked up.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dried food debris on can opener.
CDI sent to wash. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P
Observed large container of cooked spinach in the walk-in cooler date marked for yesterday 50-55F. Spinach was placed in cooler in covered container yesterday per PIC. CDI by voluntary discard by PIC. Recommended using multiple shallow pans to cool spinach going forward. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
Observed sliced chicken, pork, cooked spinach on the expo prep line sitting in ice bath > 41F.
CDI- PIC has implemented time control procedure TPHC and will discard these items within 4 hour time hold. A written procedure must be maintained on site for TPHC food items going forward. |
|
33
|
0
|
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 large container of spinach in walk-in cooler covered with lid. CDI by discard as spinach did not cool within time parameters.
Observed cooked rice stored in covered containers in walk-in cooler. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.
Observed wiping cloths stored in sani buckets testing 0ppm QAC. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place. Observed knives stored between equipment on the expo line. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed multiple containers stacked wet on the drying rack. |