|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
General comment:
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed handsink in kitchen blocked. CDI: items relocated; handsink was made accessible. |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
Repeat:
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw shell eggs stored above veggies inside walk-in cooler. CDI: storage order rearranged. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
Repeat:
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed large containers of chips stored on the kitchen floor. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
General Comment:
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed glasses at the bar wet stacked. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
General Comment:
4-501.11 Maintain equipment in good repair. Observed dish racks worn and damaged. Observed plastic food containers melted and damaged.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed scored cutting boards stored on back kitchen shelf. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed no test strips available for checking quat sanitizer.
Follow-up by 2/15/19 |