|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign posted in women's restroom nor in the bar at the handsink. CDI - Handwashing sign emailed to PIC today. -0- |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 (C) Clean the equipment and utensils used with TCS foods as required to avoid contamination and at least every 4 hours. -P Observed cook liune serving utensils still in place from beginning of service at 5 pm. CDI - PIC implemented cleaning and sanitizing between lunch rush and beginning of dinner service.
4-602.11 (A)(2) Equipment Food-Contact Surfaces and Utensils-Frequency - P Use different utensils to deal with RTE foods than used with raw. Observed single spatula used at the cook line for grill. CDI - PIC placed a color-coded system in place to separate utensils used with RTE foods. -1.5- |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooling stocks in melted ice bath. Replenish ice often enough to keep the cooling rate as fast as possible.
Observed restocked items cooling in the flip top at 46-49F. CDI - PIC placed in prep to cool. REPEAT -.5- |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed buckets of food stored directly on the floor in the walk in cooler. Keep at least six inches off the floor. -0- |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked metal pans on the drying rack. Separate and allow to air dry prior to stacking. -.5- REPEAT |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed pink buildup in the handsink basin. Clean. -.5- REPEAT |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-101.11 (A)(3) Surface Characteristics-Indoor Areas - C Toilet room floors, walls and ceilings shall be nonabsorbent. Observed absorbent ceiling tiles in the restroom. Replace these with nonabsorbent ceiling tiles. -0- |