|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the bar handsink. CDI (corrected during inspection) towels provided. 1 pt
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed one sink at the bar area with ice in the sink. This shall be used as a handsink. Bus tub can be used for as a dump sink. Bar only has one sink. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P Observed a partial flat of shelled eggs over bottled sauces/ condiments in the prep area prep cooler. CDI by relocating eggs to the bottom shelf. 0 pts |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed zero ppm sanitizer at the bar glass washer. CDI Bartender primed machine to remove air bubbles out of the line and reading was 50-100 ppm. 0 pts |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausage links at 104 under the heat lamp at the pick up area and another half pan at 108F on the stove top in a double boiler set up to hot hold. CDI by reheating sausage and not keeping them under the heat lamp. Sausage was also placed on TPCH and facility said at the end of breakfast/brunch that the sausgae is discarded. 1.5 pts TPHC form emailed |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 Cooling Methods - PF Observed a 1/3 pan of mashed potatoes cooling in the tall 2 dr refrigerator. CDI potatoes were moved by the PIC to the blast chiller were items should be placed to cool. Item cooled properly. 0.5 pts |
|
40
|
0
|
Washing fruits and vegetables |
No |
No
|
No |
3-302.15 Washing Fruits and Vegetables - C Observed unwashed lemons limes at the bar. Bartender said she washes them prior to use at the bar. Lemons and limes should be washed in the kitchen prep sink prior to bringing them out to the bar since the bar only has a handsink. 0 pts |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage - C Observed knife stored in the gap between salad prep coolers and a metal mixer cup stored in the ice well at the bar. Store knife on a clean surface and use an ice scoop with a handle. 0 pts |