|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed water pitchers filled at hand sink in wait staff area. Must get water for drinking from prep sink or water dispenser. Through discussion with bartender he said he washes the limes in the bar hand sink before cutting. CDI-through discussion with PIC.
6-301.12 Hand Drying Provision - PF Observed no paper towels at hand sink in wait staff area. CDI-paper towels put in wait area. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed 2 types of cheese slices on counter upon entry. Cheese at 50F. Keep in cooler (45F or below) or use TPHC with a written plan. CDI-cheese put back in cooler. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed spray bottle hanging from rack in kitchen over clean dishes. Store all chemicals where they cannot accidentally spray on clean dishes, food, single service, etc. CDI-spray bottle moved |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food - C Observed salt container not labeled. CDI-bottle was labeled |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths on counters in kitchen. Store in sanitizer between uses.
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket stored on floor of bar. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed scoop handle down in ice in bar. Keep handles up, out of the food. CDI-discussion with PIC. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed styrofoam clam shells stored with employee drinks and purses. Keep single service protected. |
|
49
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 (B) System maintained in good repair - C Observed leak at hand sink plumbing in bar. Get repaired. |