| 118 |
Demonstration of knowledge |
critical |
Person in charge could not describe proper warewashing procedures for the 3-bay sink. |
| 119 |
Duties of the person-in-charge |
noncritical |
Person in charge is not ensuring staff is properly trained in food safety. |
| 345 |
Hand washing facility; maintenance
|
critical |
1) Far left hand sink in bar soiled 2) A metal scrub and green scrub in hand sink |
| 346 |
Availability of hand washing cleanser
|
noncritical |
1) No soap in bar area 2) No soap in dish area |
| 347 |
Hand drying provisions
|
noncritical |
1) no paper towel in dishroom
2) no paper towel in bar area |
| 173 |
Packaged and unpackaged food; separation, packaging, and segregation
|
critical |
1) Shell eggs on top rack in walk in above ready to eat foods 2) Shell eggs above produce in bar cooler |
| 294 |
Manual or machine warewash; chemical sanitization; temperature, pH, concentration, hardness
|
critical |
Dish machine sanitizing under 50 ppm concentration----
5/15: 3-bay sanitizer measured less than 50ppm chlorine |
| 295 |
Equipment food-contact surfaces, nonfood-contact surfaces, and utensils (C)
|
critical |
Can opener is soiled with debris |
| 295 |
Equipment food-contact surfaces, nonfood-contact surfaces, and utensils (NC)
|
noncritical |
Dishwasher chemical buckets have soiled lids |
| 187 |
Potentially hazardous food; hot and cold holding
|
critical |
1) Rice in bus tub on prep line measured 48*F 2) Cooked chicken (employee states prepared around an hour prior) in bus tub on end of prep line measured 84*F 3) Samosa at room temperature on wire rack on cooks line measured 66*F |
| 191 |
Ready-to-eat, potentially hazardous food; date marking
|
critical |
No date marking observed in walk in cooler. Employee stated that all products were made more than 24 hours |
| 110 |
Requirement for facility and operating plans
|
noncritical |
Establishment is making yogurt and ice cream without prior approval. |
| 214 |
Food equipment; cutting surfaces
|
noncritical |
Cutting surface on prep cooler on cookline heavily scored. |
| 218 |
Repair and proper adjustment of equipment
|
noncritical |
Small leak under ice machine. |
| 234 |
In-use utensils; between-use storage
|
noncritical |
No handled containers used as scoops in dry goods. |
| 297 |
Not potentially hazardous food contact surfaces cleaning frequency
|
noncritical |
1) Soda fountain nozzles are soiled 2) Soda grate is rusted |