|
10
|
0
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
6-301.14 Post a handwash sign at each handsink. Observed no handwashing signage in restrooms. -0 points- |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed mechanical dish machine behind bar with a chlorine sanitizer concentration of 0ppm. PIC was unable to repair machine during inspection. All equipment and utensils will be wash, rinsed, and sanitized in kitchen dish machine. A verification is scheduled by 10/10/2021 to determine if dish machine has been repaired. -1.5 points- |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
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 covered tall plastic container of raw shrimp cooling in walk in cooler. CDI - PIC removed lid to allow for cold air to circulate in and around product. After approximately 10 minutes no reduction in temperature was noted. PIC then emptied plastic container of shrimp into shallow pan and covered in ice to rapidly cool to 41F or less. -REPEAT- -1 point- |