|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Handsinks may only be used for handwashing.-Pf. Observed employee using cook line hand sink as dump sink. CDI - PIC directed employee to use alternate sink as dump sink. Do not use hand sinks as a dump sink. Hand sinks may only be used for washing hands. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw scallops, raw fish, and raw salmon stored directly above cooked carrots and gnocchi in reach in cooler. CDI - PIC corrected. Do not store raw animal foods above other food items in coolers. REPEAT |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed line area reach in cooler holding all TCS foods above 41f including raw scallops at 44f, raw fish at 43f, cooked carrots at 44f, gnocchi at 44f and dolmas at 50f. Ambient air temp of unit 49f. PIC called for service. All TCS foods discarded as they had been in unit overnight. VR required within 10 days.
Observed garlic/Parmesan/unsalted butter mix at 82f near pizza oven. CDI - PIC discarded. Store garlic/butter/Parmesan below 41f or maintain above 135f for hot holding.
Observed pans of cheeses including feta and goat at 44f on prep top cooler. Cheeses double panned limiting access to cold holding from below. CDI - PIC discarded. Do not double pan items on the prep top. Ensure all TCS foods are maintained below 41f.
REPEAT |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple metal pans stored stacked together wet at clean dish area. Air dry pans before stacking together. |