|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
REPEAT VIOLATION:
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed paper towels missing from handsink in Stoke’s Kitchen and handsink at dish area on 3rd floor Banquet. CDI: paper towels were provided. Improvement noted; observed soap at all handsinks and handsink were accessible on this inspection. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
REPEAT VIOLATION:
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed stickers and sticker residue on pans at Stoke Kitchen area. CDI: pans removed and taken to dishmachine area to be cleaned. Improvement noted; observed no debris on inside of pans and ice machine was observed clean on this inspection. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
REPEAT VIOLATION:
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information on date marking please visit: http://meck.co/FoodSafety. Observed chub of roast beef dated 3/14 and a packet of sausage dated 3/10 inside Banquet kitchen WIC that expired past 7 days. CDI: all items were discarded. Much improvement has been noted on date marking. All items were date marked properly and only found 2 items out of date on this inspection. Points scaled back. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
REPEAT VIOLATION: 4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed employee towel drying plates coming out of dishmachine at Banquet Kitchen dishmachine area. Improvement has been noted. No dishes observed wet stacked on this inspection. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed cleaning needed on food equipment including stoves, coolers, grill area at the Employee kitchen area. Cleaning has improved. |