|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer. -P
Observed hot water dish machine unable to reach proper sanitization temperature- 147F. CDI: PIC contacted service company during inspection. Facility to utilize 3-compartment sink until repaired. EHS will return within 10 days for compliance visit to verify unit properly sanitizing equipment/utensils. |
|
22
|
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 unsalted butter being held above 41F in wait station reach-in cooler. Product prepared 09/29/24. Observed halibut being held above 41F in sauté make table. Product prepared 10/02/24. CDI: PIC voluntarily discarded products. |
|
32
|
1
|
Variance obtained for specialized processing methods |
No |
No
|
No |
8-103.11 Provide the required information to obtain a variance to the regulatory authority. -Pf
Observed ROP for raw fish, raw beef, demi sauce(vegetables, beef bones, tomato paste), and tomato paste. Demi sauce cooked/reduced overnight and ROP'd then frozen. Facility will utilize Ziploc bags and freeze product(PIC stated product only held 2 weeks in freezer). Tomato paste removed from can and ROP'd then frozen. Facility will utilize Ziploc bags and freeze product (PIC stated product only held 2 weeks in freezer). Fish comes raw and fresh. Facility to utilize 10k bags going forward(no variance needed). Beef comes raw and fresh. Facility to apply for HACCP. EHS provided application via email. EHS will make verification visit within 10 days to verify HACCP plan in place and in compliance. VERIFICATION REQUIRED. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf
Observed no QAC test strips at 3-compartment sink. CDI: PIC contacted service company during inspection for test strips. EHS provided strips to PIC as short-term means of compliance. EHS will return within 10 days for compliance visit to verify facility obtained test strips from service company. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
Observed buildup on fan covers in main and beer walk-in coolers. |