|
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
In bar area observed employee wash hands in dump sink.
CDI- Hands were rewashed in handsink.
6-301.14 Post a handwash sign at each handsink.
In bar area dump sink and handwash sink are right next to each other with no handwash sign at handsink. Handwash sign was provided. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
Observed a small metal pan of guacomle on counter of cook line with a temperature of 75F. Also observed sausage in flip top that was ranging from 51-54 in different areas, bottom area was 44F.
CDI- Guacomole was not being held in flip top unit, volunarily discarded. Top part of sausage was removed and placed in reach in cooler. |
|
21
|
0
|
Proper date marking and disposition |
No |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P
In reach in cooler observed frozen sausage dated 09-29 that was thawing and had no thaw date. Remember to add a second date of when the food was pulled out the freezer to thaw.
CDI- Date was added to package. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.
In server station observed wiping cloths being stored on counter top. PIC provided a sanitizer bucket to the station to store wiping cloths in between uses. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
On salad line observed microwave with heavy food residue on the interior. Cleaning frequency needs to increase. |