|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
General Comment
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towles at bar hand sink; only cocktail napkins available. CDI - Papertowels restocked. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
General Comment
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Clarified butter held below 135F at cook line. CDI - Placed on grill top to reheat. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Multiple cold hold units with product on ice above 45F; all recently retocked from lunch rush. One unit struggling to maintian temperatures in cold drawers. CDI - Cooked chicken sent to walk in cooler to rapidly cool. Advised PIC to have service tech look at unit. VR - Will return within 10 days to verify correction. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
General Comment
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Spattula in container of food with handle contacting food. CDI - Replaced with handle above food. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
General Commment
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting board in kitchen and at bar in need of replacing. |