|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands.-P Observed employee wash hands in downstairs commissary area wash hands and turn off faucets with washed hands. Instruction given to employee to turn off faucets to not re-contaminate clean hands. |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
General Comment- 3-501.13 Use approved thawing methods. Observed running water in small stream over top of thawing fish in prep cooler at bar. Only one ot two packages of the fish were in contact of the running water and other 10 packages were not in contact with running water. Ensure running water hits all items thawing to properly thaw. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
General Comment- 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths used to stabilize cutting boards. Cloths removed. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
General Comment- 4-501.11 Maintain equipment in good repair. Observed microwave at bar location in poor repair. Replace. Also observed several split gaskets on reach in coolers in downstairs commissary area. Repair. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed wash water at 90F degrees. Observed hot water at 3-compartment sink ony reaching 109F degrees but water running constantly (not able to turn water off except by sanitizer/ wash solution diverting valve. Maintenance contacted to check on water. Hot water now reaches 130F degrees. |