|
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 Observed no paper towels at hand sink in bar area. CDI-paper towels were provided.
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf observed hand sink in bar area that had drink pads in the sink. CDI-drink pads were removed. Maintain access to hand sinks.
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at hand sink in kitchen area. CDI-soap was provided. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P observed cole slaw and lettuce in the flip unit and tuna and chicken (both raw) in a reach in that were above 41F. Cole slaw and lettuce were prepped before EHS arrival and were being used. Tuna and chicken were placed into reach in when facility opened. CDI-all foods taken to the WIC to rapidly cool down. Ice was also placed on food to help them reach proper temperature. |
|
33
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Observed crab meat and cod thawing under water that was greater than 70F. CDI-ice was added to the containers and foods were bagged and placed into WIC as they had already finished thawing out. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed several members of kitchen staff prepping food that were not wearing hair restraints. EHS spoke with PIC about employees wearing hair Restraints while prepping or cooking food in the kitchen. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed gaskets on tall reach in cooler needing to be replaced. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed pipe connected to grill to be covered in greaser buildup. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed buildup on floors behind grills and oven. Observed build up on floor by can wash. |