|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Hand washing sinks shall be readily available and used for the sole purpose of hand washing only. Observed bar hand washing sink with wall soap dispenser machine stored and wet wiping cloth stored inside. CDI- Both were removed by REHS during the inspection to enable hand washing sink availability. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P All time and temperature controlled foods kept for cold holding shall maintain a temperature threshold of at least 41F or below. Observed some foods in the seafood prep unit above the temperature threshold. Items include shrimp(43F) , cheese(45F), meatballs(44F), and oysters(43F). CDI- These items were broken down in to smaller portions with the overflow moved to the office to cool down by team members. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Ensure that team members are not cloth drying dishes. Observed team member cloth drying ice scoop holder during the inspection. CDI-Scoop was sent back through the dish machine to be washed, rinsed, and sanitized again. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed torn gaskets in some prep units. Replace any torn gaskets to maintain tight seals. |