|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed the handsink at the bar had been used as a dumpsink. 6-301.14 Post a handwash sign at each handsink. Signs given to the PIC as they were not posted at all handsinks. |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed several items in the cold holding drawers at >45F. Return visit required. Items placed on ice. Also observed blanched green beans at 60F. these were discarded. Facility needs to monitor temps on the prep line as many items were 45-46F. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
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 spinach and corned beef were past the 4 day limit for holding at 42-45F. CDI - discarded. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed a towel sitting on the cutting board on the line. CDI - placed in sanitizer. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Keep the beer coolers clean and free of standing water and debris. |