|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Use hand washing sink for intended purpose of handwashing only.- PF. Observed items stored inside sink on front main cook line. CDI, items removed.6-301.12 Maintain some type of hand drying provision at all handsinks. Observed no paper towels present at front handsink on main cook line. - PF CDI, paper towels provided during inspection. |
|
12
|
0
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-402.12 Maintain shellstock tags in chronological order. - PF Observed no order for maintaining shellstock mussel tags. Observed tags commingled in folder. CDI, by instruction to have done prior to next inspection - in process of organizing tags. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at proper concentration - quat sanitizer at least 200ppm - P. Observed quat sanitizer at 3-compartment sink and spray bottle < 200ppm. CDI, sink drained and refilled with proper concentration in sink and spray bottle4-601.11 (A) Ensure equipment food contact surfaces and utensils are clean to sight and touch. - P Observed a few metal pans stored on dish shelf with debris. CDI, removed and set aside to be cleaned and sanitized. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Maintain Potentially Hazardous Food (Time/Temperature Control for Safety Food) for cold Holding at 45F/below. - P Observed items in top and bottom prep cooler on main cook line(see temperature chart) and dressings stored in walk-in cooler > 45F. CDI, dressings placed on ice and ice bags placed on food products on cook line to quickly cool. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-101.11 Maintain equipment in good repair - P. Observed some fryer baskets with broken wires exposed - (fryers baskets discarded and new ones provided). |