|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
Yes
|
No |
5-205.11 Using a Handwashing Sink-Operation and MaintenanceProvide hot water at handsinks at a minimum of 100F. Observed bar and front sink in the 80F-90F range. Facility to have plumbing checked. Further repeat violation will result in full points deducted. 6-301.11 Handwashing Cleanser, AvailabilityProvide soap at bar handsink. Observed no soap at bar handsink.6-301.12 Hand Drying ProvisionProvide hand drying provision at all handsinks. Observed no paper towels at bar handsink. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Equipment Food-Contact Surfaces and Utensils-FrequencyClean equipment at a frequency to prevent build up. Observed build up in the corners of the wait station ice bin (cleaning process started). |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use LimitationStore all wiping cloths in sanitizer in between uses. Observed soiled wiping cloths on prep tables. |