|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Hand washing shall occur between handling soiled utensils and clean utensils. Observed bartender, wait staff and dishwasher handle clean utensils after soiled utensils without washing hands. CDI- instruction provided |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils shall be clean to sight and touch. Observed multiple soiled pans and a soiled slicer stored as clean. CDI- removed to clean |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 Roasts held hot, shall be maintained at 130 F. Observed prime rib in hot holding at 120 F. CDI- reheated |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 Cold Held TCS foods shall be maintained at 45 F or colder. Observed container of cooked rice above 50 F in refrigerator. Removed to flash cool |