|
8
|
0
|
Handwashing sinks, supplied and accessible |
No |
No
|
No |
6-301.14 Post a handwash sign at each handsink. No sign posted at hand washing sink in dish area. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed organic buildup present on interior surfaces of bulk ice machine in service area. Clean frequently to prevent buildup. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut melon at 44f and yogurt at 42f in customer area display cooler. PIC discarded. Ambient temperature of cooler 42f. VR within 10 days to check repair and cold holding in unit. Do not store TCS foods in the unit until repaired and verified to be holding TCS foods a t 41f or lower. |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Observed large cut of frozen beef laying out on counter thawing for extended time during inspection. Do not thaw TCS food at room temperature. Use an approved method to thaw foods. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed working containers of oil, vinegar and seasoning out at service area with no identification present. Label all working containers of foods which are not easily identifiable. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.12 Food Storage, Prohibited Areas - C. Observed condensate drip inside walk in freezer accumulated ice buildup on exterior of food packaging stored underneath. Do not store foods under condensation drips to prevent contamination. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed multiple soiled wet wiping cloths laying on countertop and equipment surfaces in back of house and service areas during inspection. Once used, place wiping cloths into sanitizer or remove to soiled linen container. |