|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 (A) Ensure equipment food contact surfaces and utensil are clean to sight and touch. Observed two vegetable choppers stored as clean on shelf under prep table with food debris remaining. CDI by taking to dish machine area to be cleaned. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Ensure all foods that are time/temperature control for safety and ready-to-eat are properly date marked. Observed several food items not dated properly. Observed only day dots present. CDI, new date marking system being set up during inspection. PIC having staff write in dates during inspection. Repeat. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14 Wet wiping cloths stored in chemical sanitizer must be stored off the floor. Observed several chemical buckets stored on the floor on cook line. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11 Air-dry equipment and utensils before stacking. Observed a few pans stacked wet on shelf. Improvement noted on air drying overall. |
|
48
|
0
|
Hot and cold water available; adequate pressure |
Yes |
No
|
No |
5-103.11 Hot and cold water with adequate pressure must be maintained at all fixtures. Observed hot and cold water at bar handsink coming out in a trickle. Not enough pressure to properly wash hands. CDI, handsink being repaired during inspection; maintenance is set to come out today and look at sink. |