|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. Provided a handwash sign for the bar handsink. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. Observed open chub of ham and sliced ham and bologna not date marked from yesterday. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
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 container of garlic butter stored directly inside a pan of lettuce in the top of the prep cooler , sliced cheese had fallen out of a pan in the bottom of the cooler and was on the wire shelf and frozen cookies were stored in plastic grocery bags in the freezer. Butter and cheese relocated and PIC was instructed not to use those bags for storage. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket on the kitchen line stored on the floor. Bucket relocated to lower shelf. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed Ryobi drill and mixing attachment which are not for food use in the kitchen.4-101.11 Maintain food contact surfaces smooth and easily cleanable. Observed broken handle on the refrigerator next to the fryers. Facility may repair handle with a similar type handle that was used to repair the walk-in cooler handle. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Observed no chlorine test strips at the kitchen dish machine. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-502.12 Clean physical facilities as often as necessary to keep them clean. Observed some dust and build up on the kitchen ceiling. Build up and debris were noted behind coolers and equipment at the bar and wait station ice machine. Kitchen floor and FRP on walls were replaced since last inspection. The top of the half wall, where bare wood is exposed, behind the handsink needs to be covered or sealed. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-202.11 Provide shatter-resistant or properly shielded light bulbs in areas where there is exposed food, equipment, utensils, linens or unwrapped single-service and single-use articles. Observed no shields on kitchen lights just inside the entrance. |