|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed ice dumped into handsink by the grill line. Also observed food employee fill up container with water in handsink by kitchen door. CDI - Employees instructed on using handsinks ONLY for handwashing. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P Observed one container of raw sausage stored above raw salmon in WIC. CDI - Items stored properly. |
|
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 REPEAT. Observed black bean patties, cooked chicken, cooked meatloaf, and cooked crabcakes in cold drawers under grill maintaining temperatures above 41F. Also observed spinach in WIC at 44F; cut lettuce in 1st reach-in unit at 45F; cut lettuce, pico, sliced tomatoes, and pimento cheese all above 41F in 2nd reach-in unit. CDI - Items in cold drawer were cooled down using more ice bags, spinach was voluntarily discarded (from Sunday), cut lettuce in 1st reach-in unit was voluntarily discarded (from yesterday), and all items in 2nd reach-unit were taken to WIC to cool on ice (they were prepped an hour prior). |
|
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 honey cilantro dressing with fresh garlic and oil mixture dated 9/4, chicken soup dated 9/10, ham chunks dated 9/7, cooked skinned fish dated 9/8, goat cheese dated 9/10. CDI - All items voluntarily discarded.
Also observed in-house made queso, cooked crab cakes, and cooked sausage gravy all dated for 8 days. CDI - All labels were corrected to proper discard date. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed detailed cleaning needing to be done downstairs by the drink cooler and on floor throughout the bar area. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee personal items stored above drinks in bar area and on top of customer food items in dessert reach-in unit. |