|
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 cutting board laying on bar hand sink. CDI- access to sink attained by removal of cutting board. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Found sausages holding at front line below 135 F. CDI- PIC voluntarily discarded sausages. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
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: Found prepped lasagnas dated 12/20 that contained sauce that had been cooked previous day. Repeat; same violation as last inspection. TCS food must be date marked with the date of prep of the earliest prepped ingredient. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet-stacking of cleaned containers on drying shelf over 3-comp sink.
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed can opener holster soiled. Clean this item regularly to prevent build-up. |