|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. Observed no handwash sign at handsinks behind upstairs and downstairs bar. CDI-EHS provided PIC with 2 handwash signs to place at sinks. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed stickers and sticker residue on cleaned dishes placed on drying racks. Dishes were stacked so that sticker residue was contacting food contact surface of stacked containers.
4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer solution in dishmachine behind bar reading 0ppm chlorine. CDI-Dishmachine will not be used. All glassware for bar will be brought back to kitchen dishmachine to be washed. |
|
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 raw chicken and raw shrimp above 45F in flip-top cooler. Observed sliced shrimp in prep cooler above 45F. CDI-Chicken and shrimp were removed and placed in cooler to rapidly cool. |
|
27
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf Observed containers of par cooked chicken in flip-top cooler and prep cooler not labeled as "par cooked" chicken as per required by approved plan and procedures for par cooked chicken. |
|
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 container of fish oil on dry storage rack not labeled to indiate contents. Observed several clear squirt bottles not labeled to indicate contents throughout kitchen. |
|
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 warped and cracked plastic containers on drying rack. Observed chips on blade of knife being stored on knife mount. CDI-voluntarily discarded. |