|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed sanitizer bucket stored in handsink at bar. CDI - Item removed. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed all TCS foods in middle two prep units at temperatures 49F-55F. See chart above. Also observed some items in bottom reach in unit in front of salad unit at 49F-50F. The door of the unit was being repaired during inspection and was open for some time. Also observed blue cheese olives in bar reach in at 63F, half n half in ice at 50F, and chicken filets in cold drawer under grill at 50F. CDI - Some items from two middle prep units taken to WIC for cooling, while all other items placed on TPHC until units get repaired (all prep units are empty at night, items brought from cooler at 10am). Items in bottom reach in unit taken to WIC for cooling. Blue cheese olives, half n half, and chicken filets also taken to cool. VR to be done by 6/25/21. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cases of wine and other drinks stored on floor of drink cooler. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed several boxes of to go containers stored on floor of dry storage area. |