|
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 No papertowels at handsink in kitchen. CDI - Papertowels restocked during the inspection. |
|
17
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
General Comment
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Grits and soup reheating in steam table; unlikely to reach 165F within 2 hours. CDI - Items placed on grill top to reheat. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Cooked pasta, cooked chicken, and shredded cheese above 45F in cold drawer. CDI - Items discarded as they were in cold drawer since last night. VR - Will return within 10 days to verify correction. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
General Comment
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Ice scoop stored with handle contacting ice in bar ice bin. CDI - Scoop reinserted with handle above ice. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
General Comment
4-501.11 Maintain equipment in good repair. Chipping paint and rust on shelves near prep sinks. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
General Comment
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Keep beer coolers free of standing water. |