|
8
|
2
|
Handwashing sinks, supplied and accessible |
No |
Yes
|
Yes |
Provide hot water at handsinks at a minimum of 100F. (5-205.11) Observed all hand sinks in the 80F-90F range and not able to these temperatures. Observed hand sink temperature dipping into 60F. REPEAT. VR Provide hand drying provision at all hand sinks. (6-301.12) No paper towels provided at bar hand sink. REPEAT. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
Properly date mark foods (3-501.17) Observed several foods with incorrect date labels due to items being taken out of correctly labeled bulk pans and dates not changed on items held in small coolers such as cooked pasta and sausage. Also observed incorrect date labels on items taken from freezer. CDI-items re-labeled. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
Properly label toxic chemicals.(7-101.11) Observed glass cleaner stored in bottle labeled sanitizer. CDI-re-labeled. |
|
38
|
0.50
|
Personal cleanliness |
No |
No
|
No |
Food employees shall wear hair restraints. (2-402.11) Upon arrival, observed two employees preparing food without hair restraints. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
Properly air dry utensils. (4-901.11) Observed pans stacked wet. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
Yes |
Multi-use food contact surfaces shall be smooth and free of open seams and cracks. (4-202.11) Observed marble slab used for making pizza with large crack and food debris stuck down in crack. Seal or replace equipment. VR |