|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Properly store employee drinks to prevent contamination. Observed bottled drink and two coffee cup drinks stored on counter in kitchen. CDI, drinks relocated. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-501.114 Maintain mechanical warewashing equipment to sanitize properly. Observed high temperature dish machine at the bar not sanitizing properly-temperature not reaching 180F for final rinse. Thermolabel did not turn black. Dish machine stays on a continuous wash setting and there is no way to turn it off unless you open the door of the machine. Bar glasses and dishes will be washed and sanitized in dish machine locacted in kitchen. Verification required to check dish machine. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Ensure all working containers of chemicals are labeled with common name. Observed two chemical bottles located at the bar across from kitchen not labeled. CDI, by labeling. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
Yes
|
No |
3-306.11 Ensure food on display is properly protected from contamination by consumer. Observed oatmeal kettle not stored under sneeze sheild or with a self-closing lid. CDI, oatmeal kettle unplugged as it was end of breakfast service. Discussed with PIC providing a sneeze shield or self-closing lid for oatmeal and grits served on another day.3-305.11 Properly store food to prevent contamination. Observed open bags of dry goods stored on shelf in kitchen. Once opened store in container with lid or zip lock bag. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11 (A) and (B) Properly store single service items and food to prevent contamination. Observed boxes of single service items on the floor of storage room. Observed coffee cups not properly protected at self service area. Observed plastic sleeves pulled down on cups exposing lips of cups to contamination. |