|
8
|
0
|
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 no papertowels at the back handsink. CDI - provided papertowels to the handsink. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed fries in the reach in unit still in cooling phase. Fries did not meet the 6 hr cooling time/temperature criteria. CDI - educated PIC and food employee about cooling time/temperature criteria. All other fries are still cooling properly in walkin cooler on speed rack. Discarded fries. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed oil and other items in squeeze bottles without labels. CDI - put labels on the squeeze bottles. • |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to splash or other sources of contamination. Keep at least 6 inches above the floor. Observed bags of ice on the floor of the freezer that have been used for customers drinking ice. CDI - discarded the ice from the freezer. Educated to keep food at least 6" above the floor. |
|
53
|
0.50
|
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. Observed the bar top next to the ice bath (for beer) coming apart. Observed tile broken and missing at the can wash. |