|
8
|
2
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink blocked by soiled linen container and trash bin. CDI - PIC moved these during inspection. REPEAT -2- |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed cooked meat sauce with date marking for 02/10 and 02/11/2016. CDI - PIC voluntarily discarded the item as the maximum hold time of 02/16 and 02/17 has passed. -1.5- |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed freshly cut items in walk in tightly covered. CDI - PIC vented containers to allow air flow. -0- |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-904.13 Preset Tableware - C Observed waiter fill preset glasses on table without supplying new ones to customer. Remind all wait staff that preset tableware needs to be inverted, covered or removed prior to serving the customer. -.5- |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust buildup on vents over kitchen entrance. Clean. -0- |