|
8
|
2
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11(A) A handwashing sink shall be maintained so that it is accessible at all times for employees.-Pf Observed handwash sink at bar blocked by box. CDI- Box removed. REPEAT. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored above washed and ready-to-eat produce. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
No
|
Yes |
| 3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. -Pf Consumer advisory on regular and to-go menu did not have a disclosure portion. VR. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed salt shakers and oil bottles unlabeled. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Observed sanitizer in sanitizer buckets reading at 0ppm. CDI- Buckets re-filled and tested for proper concentration.
3-304.14(D) Maintain dry wiping cloths and sanitizing rags free of visible debris and soil; Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed soiled dry wiping rags. Keep dry wiping rags clean. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed damaged gasket in reach in uni
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed cracked plastic container. CDI- Container discarded. |
|
50
|
1
|
Sewage and waste water properly disposed |
No |
No
|
Yes |
5-402.11 Prevent backflow between a sewage system and drains of equipment in which food, portable equipment or utensils are placed. -P Observed two pipes from prep sinks draining directly into drain. Cut pipe to prevent backflow. VR. |