|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
Yes |
5-202.12 Provide at least 100F water at handsinks.-Pf - Observed handsink at the bar only reaching 92F. Adjust to maintain at least 100F. Verification required 12/23/2015
6-301.14 Post a handwash sign at each handsink. - Observed no signs in the restrooms on the roof. CDI - signs provided. |
|
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 sticker residue on containers on the drying rack. Containers were stacked cause the sticker to touch the inside of another container. Make sure to completely remove the stickers before washing. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf - Observed the facility holding blanched fries on time but did not have the times marked. Make sure to mark times every time. CDI - times were added. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed plastic containers stacked wet. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - Observed 2 pitted cutting boards on the drying rack. Resurface/replace boards.
4-501.11 Maintain equipment in good repair. - Observed a split gasket on the prep unit on the line. Replace gasket. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
General comment 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed food debris in the gaskets of prep units and on the bottom of the reach in freezer. |