|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Maintain hand towels at all handsinks. Bar tender using napkins, not keeping bar sink stocked with paper towels. CDI- Paper towels placed at sink.6-301.14 Supply all handsinks with handwash signs. No sign at bar sink. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Protect food during storage. Observed a few foods being stored un-covered in walk in cooler. CDI- Foods covered. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Cold hold TCS foods at 45 or below. Observed pico de gallo, parmesan cheese, salsa, and lettuce on make table at 54-47 degrees, said to have been placed there an hour earlier. Lettuce container was in a depleted ice bath, other items were likely just prepped and not properly chilled before cold holding to 45 or below. CDI- Items placed in refrigerator to chill back to 45 or below. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark all required TCS/RTE foods refrigerated more than 24 hrs. Observed Tamales cooked 4 days ago that were not dated. CDI- Tamales date marked.3-501.18 Maintain 7 day shelf life for date mark required foods. Observed cooked chicken dish and beef dish in walk in cooler from 8 days earlier. CDI- Out of date foods disposed of. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label all chemicals. Observed un-labeled glass cleaner at bar - CDI. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Properly store in use utensils. Observed in use knife at server area stored between wall and prep cooler in an un-clean place. CDI- Knife placed in dish area. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11 Allow dishes to air dry. Observed a number of pans being tight stacked while still wet. |