|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12 Cleaning Procedure - P - Observed food employee turn faucet off with bare hands behind front counter. CDI by instruction. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed feta based dressing, blue cheese dressing and milk and whip cream cold held between 49-51 degrees F in high mount counter refrigerator. CDI, foods voluntarily discarded by PIC. Unit intended to store non potentially hazardous foods only. Staff to store these foods in nearby proper commercial refrigeration units behind counter. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Observed open container of milk not date marked in high mount refrigerator. CDI by instruction. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed buckets used to store buffalo sauce not kept in good repair. Replace as needed with cleanable containers.
4-205.10 Food Equipment, Certification and Classification - C - Observed high mount refrigerator behind counter used to store milk and house made / potentially hazardous dressings. Refrigeration data plate stated that unit used to store non potentially hazardous foods only. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed some floor damage behind front counter and restroom. |