|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Handwink at bar blocked by trash can and equipment leaning against sink. CDI - equipment cleared away from sink. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
General Comment.
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Boxes of unwashed peppers stored on top shelf above preped items. CDI - Peppers removed, washed, and placed in clean container on top shelf. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf 4-501.114 Maintain sanitizer at correct concentrations. -P Observed dark build up on interiior surfaces of ice machine. CDI - Staff began cleaning during the inspeciton. Sanitizer in three compartment sink at bar reading at 0 ppm. CDI - Sink drained and fresh sanitizer made at correct concentration. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
General Commnet
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Trout in cook line prep unit holding above 45F. CDI - Removed to cool. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
General Comment
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 Observed verra cruz sauce in walk in cooler that expired on the previous day according to facility's internal date marking requirments. Also, one pan of cooked pork in cold drawer with an expirationd date of one day ago. Chef indicated that the pork was placed in a pan with an old label. CDI - Verra cruz sauce discarded; pork relabeled. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
General Comment
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Wet wiping cloths stored on counter at bar and on cutting board in kitchen. CDI - Relocated to sanitizing solution. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
General Comment
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed minor build up of dust on dry goods shelf. Clean. |