|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
No Points Deducted: Observed: No paper towels at bar area hand sink at start of inspection. CDI by adding paper towels to hand sink area.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf |
|
13
|
1.50
|
Food separated and protected |
No |
No
|
Yes |
Observed: Raw chicken stored next to ready to eat items and raw beef in the walk in cooler. CDI by rearanging items in walk in cooler.
3-302.11(A) Separate the different types of raw animal foods. -P |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
Observed: All 4 items on the guacamole flip top unit holding at 60F. Was told that items came out of cooler that morning. Items placed back in refrigeration. Cooler maintaing 50-60F. MUST GET COOLER REPAIRED WITHIN 10 DAYS.
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
No Points.Deducted: Observed: A white 5 gallon bucket used for sanitizer with no label. Label working containers if they do not have one. CDI by labeling.
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
No Points Deducted: Observed: A ramican used as a scoop. CDI by discarding ramican.
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
Observed: A juice press flaking paint, wire strainer damaged, several plastic bins with broken corners. All items discarded during inspection. Wood/cardboard used on top of the rear reach in cooler used to store items.
No Points Deducted: Observed 3 comp sink faucet with plastic.tape around it.
4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent.
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf
4-501.11 Maintain equipment in good repair. |