|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a sanitizer bucket stored in the hand washing sink at the mixed drink/dessert area. CDI-The bucket was removed from the hand sink. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed residue buildup on the slicer, and multiple plates and bowls. CDI-All items were brought back to the dish machine area for cleaning. The cleaning crews needs to be more thorough on cleaning equipment and utensils. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed mashed potatoes hot holding below 135F. CDI-The mashed potatoes were brought back to the stove for reheating. |
|
41
|
0.50
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
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. Observed the scoops handle stored in the flour product. CDI-The scoop was moved to a position where the handle is not touching the food. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed rusted shelving in the bar area coolers, and the back up salad cooler shelves. Have replaced. DO NOT PAINT. Also observed a torn gasket to the bar reach in cooler. Have replaced.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deep grooves in the cutting board at the french fry flip top cooler. Have resurfaced or replaced. |