|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed blocked handsink covered by soiled dishes waiting to be washed. CDI - PIC moved items during the inspection and washed basin. -1- |
|
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 house made pimento cheese date marked 08/01 and house made preserves and lemon dip date marked 07/29 in walk in cooler. CDI - PIC voluntarily discarded. -1.5- |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed smoked salmon with tight wrapping cooling in walk in cooler and oysters and calamari cooling in low boy with tight lids in plastic containers. CDI - PIC vented lids and placed oysters and calamari in walk in to cool. -0- |
|
37
|
2
|
Contamination prevented during food preparation, storage and display |
No |
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 bread and another box of food stored on floor in baking station. REPEAT -2- |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested metal pans stored on drying shelf on 2nd floor and stored on shelving on the 1st and 2nd floor. -0- |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed unprotected coffee filters on top of coffee station in 1st floor hallway. -0- |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 (A) Maintain equipment in good repair. Observed 1st floor bar dish machine not priming and then primer stuck in the ON position. Points not escalated today as the items listed on previous report have been addressed and this item was broken while the inspection taking place. -0- REPEAT |