|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
Yes
|
No |
REPEAT
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf.
6-301.14 Post a handwash sign at each handsink.
Observed several stacks of dirty dishes blocking the dish room hand sink. Observed missing hand wash sign for the dish room hand sink. CDI - Dirty dishes were removed. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed 0ppm chlorine in the dish machine. CDI - Machine was primed and it began to sanitize at the appropriate concentration. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-DAY VERIFICATION REQUIRED.
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed 50-54 degree TCS food products in the seafood prep cooler. Items were brought to the cooler from walk-in at 3:45. Temporary 4-hour TPHC will be used on prep cooler items until it is repaired with a policy provided by EHS. Technician stated that he will be here tomorrow morning. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C)
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D).
Observed lamb bones in the walk-in cooler past the 7-day date mark. Observed an open gallon of milk with no date mark. CDI - Items were voluntarily discarded. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
No |
REPEAT
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 cut tomatoes attempting to cool in the prep cooler. CDI - Item was moved to the walk-in to rapidly cool. No increase in points due to improvement from previous inspection. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted.
Observed wet-stacked dishes. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
REPEAT
4-501.11 Maintain equipment in good repair.
Observed rusting on the top of both deep freezers. |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
REPEAT
5-501.11 An outdoor storage surface for refuse, recyclables, and returnables shall be constructed of nonabsorbent material.
Observed two dumpsters and a grease bin stored on a dirt/gravel surface. No increase in points due to all doors being closed. |