|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Hand Drying Provision - PF Provide approved hand drying method at all hand sinks. Observed bar hand sink without paper towels or dryer. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Observed food and sticker debris on utensils on storage rack. Removed items to dish machine for rewash. The dish machine was dispensing high on detergent and service was due for adjustment today. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed chicken breading prep unit at right of friers not holding required cold temperatures. Foods had been on/in unit for less than 4 hours and were place in walkin for rapid cool down. Unit was found to have switch off and was turned on and began cooling down rapidly. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - C Observed multiple utensils and lexans tightly wet stacked. These items were returned to dish machine for rewash. There is ample shelf space for air drying. |