|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
Observed plastic wrap blocking hand sink
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
Observed can opner collecting residue around internal working. Observed ice mahine collecting residue in bar area.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
Observed rice over oven at 100 degrees not on temperature control. PIC stated that rice is held at room temperature because hot rice does not work for jumbalia.
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P CDI - discarded.
Maintain rice in cooler at 45 or below or hold rice on time as a public health control with proper written procedure and discard at the end of 4 hours. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
Repeat non-compliance: Observed watermelon not date marked. Observed mozzarella dated 7/26. CDI - items discarded.
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
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 |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
Observed one container of spices not labeled.
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
Repeat non-compliance: Observed cutting boards on flip top unit, at hot hold unit, behind bar, and in storage rack damaged. Observed refrigerator gasket damaged on 2 door upright. Observed non NSF or ANSI listed equipment for storage of items.
4-502.11(A) Maintain utensils in good repair.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
Observed residue collecting on exterior on ice machine. Observed food debris in pastic container on shelves in back room across from 2 door upright refrigerator.
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.O |