|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
Observed paper towels missing from handsink in kitchen. CDI - by providing paper towels. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P
Observed two quat sanitizer bottles 50-100ppm. CDI - by dumping and remaking with sanitizer at 200ppm. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
Observed ham and gallon milk in 1 - door cooler, wild braised boar and finger length potatoes in 3 - door Hobart cooler, and gallon milk inside bar cooler not dated. CDI - all items properly dated by PIC on site. |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods.
Observed a bag of shrimp thawing improperly in prep sink. |
|
37
|
0
|
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 open bags of flour and cornstarch inside kitchen. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
Observed leak coming from condenser inside 3 -door Hobart cooler. Monitor for possible repair. Temperatures inside were in compliance.
4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and non absorbent.
Observed bottom and shelving inside 3 - door Hobart cooler rusting. |