|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.14 Handwashing Signage - C: Provide a handwashing sign at every hand sink or set of handsinks . Bar handsink lacking proper signage. CDI- sign provided by EHS. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Found grits in walk-in 44F from 2 days prior. Found butter, carmelized onions, tomatoes, various greens in prep tops holding above 41F. Refer to temperature chart. CDI- grits voluntarily discarded. greens, tomatoes, onions placed in freezer and came down to 37F within 30 minutes. REPEAT. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf: One menu lacking Disclosure statement for asterisked items. One menu lacking asterisks for salmon, bison steak, beef burger. CDI- compliant menus printed and replaced old menus while on site. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Sugar scoop with handle down in sugar bin. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Condensation dripping from ceiling vent in walk-in cooler. Covered food underneath leaking vent. |