Food Inspections

Sidney's Restaurant

Inpection Notes

4-2B - food-contact surfaces: cleaned & sanitized 511-6-1.05(6)(m) - mechanical warewashing, sanitization pressure(c) Points: 4 Corrected during inspection?: No Repeat: No Inspector Notes: Observed the pressure gauge on the dish machine to be at 13 psi, which is under the manufacturer's data plate of 15-25 psi. 511-6-1.05(6)(m) - Mechanical Warewashing, Sanitization Pressure(C) (m) Mechanical Warewashing Equipment, Sanitization Pressure. The flow pressure of the fresh hot water sanitizing rinse in a warewashing machine, as measured in the water line immediately downstream or upstream from the fresh hot water sanitizing control valve, shall be within the range specified on the machine manufacturer’s data plate and may not be less than 35 kilopascals (5 pounds per square inch) or more than 200 kilopascals (30 pounds per square inch). 4-2B - food-contact surfaces: cleaned & sanitized 511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf) Points: 4 Corrected during inspection?: No Repeat: No Inspector Notes: Observed soil build up in the ice machine within the hallway. 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. Note: The manager will immediately discard the ice and clean the machine at the end of the day. 6-2 - proper date marking and disposition 511-6-1.04(6)(h) - ready-to-eat time/temperature control for safety food, disposition (p) Points: 4 Corrected during inspection?: Yes Repeat: Yes Inspector Notes: Observed pepper jack cheese, fontina cheese, and pastrami exceeding the 7 day threshold and not discarded. 511-6-1.04(6)(h) - Ready-To-Eat Time/Temperature Control for Safety Food, Disposition (P) (h) Ready-to-Eat, Time/Temperature Control for Safety Food, Disposition. 1. A food that requires datemarking shall be discarded if it: (i) Exceeds 7 days, not including the time that the product is frozen; P (ii) Is in a container or package that does not bear a date or day; P or (iii) Is inappropriately marked with a date or day that exceeds 7 days . P 2. Refrigerated, ready-to-eat, time / temperature control for safety food prepared in a food service establishment and dispensed through a vending machine with an automatic shutoff control shall be discarded if it exceeds 7 days. P COS: The manager confirmed the out of date items and immediately discarded all cheeses during the inspection. 15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used 511-6-1.05(6)(b) - cutting surfaces (c) Points: 1 Corrected during inspection?: No Repeat: No Inspector Notes: Accumulated Biofilms observed on surface of chopping board. 511-6-1.05(6)(b) - Cutting Surfaces (C) (b) Cutting Surfaces. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they cannot be resurfaced. The manager has noted they will get a replacement for the cutting board to ensure cleanability of equipment. 15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used 511-6-1.05(6)(a) - good repair & proper adjustment (c) Points: 1 Corrected during inspection?: No Repeat: No Inspector Notes: Observed reach in cooler with ripped gaskets and not properly sealed. 511-6-1.05(6)(a) - Good Repair & Proper Adjustment (C) (6) Maintenance and Operation. (a) Good Repair and Proper Adjustment. 1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. 2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. 3. Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened. The manager will order replacement gaskets for the reach in cooler. 15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used 511-6-1.05(2)(g) - can openers (c) Points: 1 Corrected during inspection?: Yes Repeat: No Inspector Notes: Observed rust to build up on the commercial can opener blade. 511-6-1.05(2)(g) - Can Openers (C) (g) Can Openers. Cutting or piercing parts of can openers shall be readily removable for cleaning and for replacement. The manager will replace the blade on the can opener to ensure no contamination into food products.

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