|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towel dispenser jammed, not allowing access to paper towels at the bar area. CDI, pic fixed paper towel dispenser.
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed ice cubes in hand washing sink at bar area. Ensure handwashing sink is only used for handwashing. CDI, corrected by instruction. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several bar cups with dark build up on them, stored as clean. CDI, all cups removed and taken 3 comp sink to re-wash and ensure cups are clean. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed salsa on TPHC not labeled with begging and end times. CDI, PIC voluntarily discarded by PIC, new batch was labeled. |
|
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 minor wet stacking. |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed some rust on shelving in coolers in bar area. Lips of glassware stored directly on rusted shelving. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving and storage counters in need of cleaning. |