|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - PFUse proper methods to cool food. Observed cut tomatoe, diced tomatoes, and cole slaw recently prepared and cooling in kitchen prep coolers. CDI, operator relocated foods to walk-in cooler to rapidly cool. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Food Storage-Preventing Contamination from the Premises - CGeneral Comment: Prvent contamination when food is stored and prepared. Observed no barrier between handwashing sink and prep sink located directly next to it. Provide barrier. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation - CGeneral Comment: Containers of sanitizer solution shall be stored so that contamination of equipment is prevented. Observed 1 sanitizer bucket stored on prep area near slicer. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - CClean equipment and linens shall be stored in a clean, dry area. Observed container of clean linen stored on ground below chemical storage in upstairs storage area. CDI, operator relocated linens for proper storage. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, Walls and Ceilings-Cleanability - CFloors, walls, and ceilings shall be designed and constructed to be smooth and easily cleanable. Observed wall damage and peeling wallpaper in upstairs toilet room. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity-Lighting - CGeneral Comment: Provide correct lighting intensity in required warewashing and handwashing areas. Observed no lighting near warewashing areas behind bar. |