|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-204.11 Handwashing Sinks-Location and Placement - PF: Facility has removed handsink from bar area. CDI- plans seen that include installation of new handsink at bar area. Employees washing hands in adjacent serving area ~25 ft away. No door between serving area and bar area so approved practice for interim. Sink to be installed within 10 days. |
|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
3-501.14 Cooling - P: Found she crab soup from previous day 53 F. CDI- discarded voluntarily by PIC. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: Keep TCS foods hot at 135 F or above when holding. Found items at front line and in warmer below 135 F. CDI- items reheated to 165 F in oven. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF: Observed date marking system in facility. Found she crab soup and mac / cheese not dated. CDI- mac dated, soup discarded for cooling reasons. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Cooling Methods - PF: Cool TCS foods by effective means to acheive time temperature required parameters. Observed several gallons of she-crab soup in dense volume tightly covered in walk-in cooler. Soup 53 F. discussion and discard soup. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
|Better and more frequent cleaning of floors under bar equipment needed. Observed significant loose debris. |