|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11(A) A handwashing sink shall be maintained so that it is accessible at all times for employees. -Pf Observed the handsink at the bar covered with rubber mats for the bar. CDI - educated PIC that handsink should be accessible at all times, no dumping in handsink, and not to use for storage; moved the mats from the handsink.
6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at the handsink at the bar. CDI - provided PIC with a handwash sign for the handsink. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11(E) Clean equipment and utensils used with nonTCS foods at least every 24 hours to avoid contamination. Observed the soda nozzles at the bar soiled with debris. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed product out of temperature in a reach in cooler by the stove (refer to the temperature chart). CDI - advised to discard product and to fix the cold holding unit. VR |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all ready-to-eat TCS foods that have been prepared and held more than 24hours in the establishment. -Pf Observed spring roll mix in the walkin cooler without a date on the product; Observed heavy creme opened and held over 24 hrs. CDI - provided a label to the products. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed raw chicken stored on the floor in the walkin cooler. CDI - moved to the freezer up on a rack above the floor. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
Yes
|
No |
4-903.11(A) Cleaned equipment and utensils, linens, and single-service and single-use articles shall be stored in a clean dry location, 6 inches above the floor, and where they are not exposed to splash, dust, or other contamination. REPEAT VIOLATION: Observed ice paddles stored in the freezer that have gone through a cleaning procedure that were not protected from contamination and stored on dirty racks; PIC stated they go strait into food from the racks. CDI - educated the PIC that the food contact surface of this utensil needs to be protected from contamination when stored; suggested to wrap in plastic wrap after the cleaning procedure to protect the ice paddle. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, and residue. Observed food debris built up on the non food contact parts of the meat slicer, the gaskets throughout facility need to be cleaned, and overall equipment needs to be cleaned. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.16 Store mops for air drying after use. Observed mops stored sitting in the can wash not air drying. |