|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed ice inside the bar handsink. Handsink is to be used for handwashing only. CDI by draining out ice. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed hard boiled eggs stored on top of the cold holding wells in the flip top cooler at 66F. CDI by moving into the cooler to properly cool down. |
|
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 items stored beyond the discard date, including, buttermilk 4/12, corn dogs 4/6 and sliced cheese 4/10. CDI by voluntary disposal. |
|
39
|
1
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed an in use wiping cloth stored on the flip top cooler cutting board. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
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 torn gaskets on the reach in cooler and freezer. Observed cracks in several of the plastic food containers. Observed gouges in cutting boards. 4-502.11(A) Maintain utensils in good repair. Observed broken wires in the fry baskets. 4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed raw wooden shelving in the bar area. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up on the metal shelving above the wing prep area. Observed grease build up on the underside of the hood system. Cleaning needed on the cook line equipment. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms. Observed no lid to the womens restroom waste bin. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Floor near the bar handsink is warped with standing water.
6-501.12 Cleaning, Frequency and Restrictions - C Clean the floors at a frequency to prevent accumulation of dirt and debris. Observed ceiling tiles with heavy build up. Stained absorbant ceiling tile in the womens restroom. Cleaning needed on the walls behind the equipment and baseboards. |