|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.11 All hand sinks shall have hadn cleanser at all times. Observed main hand sink in kitchen with empty hand cleanser dispenser. CDI- refilled |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Mechanical sanitizing equipment shall maintain proper chemical concentration when in use. Observed bar glass machine sanitizinat 0 ppm chlorine. CDI- machine taken out of service until repaired, glasses sent to kitchen VR for equipment4-601.11 Clean utensils shall be clean to sight and touch. Observed multiple pans and utensils stored as clean with food debris. CDI- removed to clean |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 Cold held TCS foods hsall be held at 45 F or colder at all times. Observed cut leafy greens, butter and cheese cold held above 49 F. CDI- removed to flash cool |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14 Soiled cloths shall not be stored on food contact surfaces. Observed multiple soild wiping cloths on food contact surfaces. CDI- removed |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-501.11 Refrigeration and utensil cleaning equipement shall be maintinaed in good repair and proper adjustment. Observed bar glass machine not sanitizing and cold hold equipment failing to cold hold TCS foods at 45 F or colder. |