|
8
|
0
|
Handwashing sinks, supplied and accessible |
No |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf No soap at hand sink in bar area. CDI - Soap provided. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
Yes
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Minor build up on one soda gun nozzle. Staff indicated that the soda guns are not used. Points not increased as only one soda gun had minor build up. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Cut melon cooling while tightly wrapped in walk in cooler. CDI - Wrapping removed to allow rapid cooling. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Wet wiping cloth stored on counter at bar. CDI - Cloth relocated o sanitizing solution. |
|
42
|
0.50
|
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. Plastic pans wet stacked on drying rack. CDI - Separated to allow air drying. |