|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed soap empty at bar hand sink. Refilled during inspection. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P Observed ground beef stored over whole beef in walkin cooler. Moved ground beef below whole beef. Separate raw animal foods from ready-to-eat foods. -P Observed raw pork rack stored over blanched fries in walkin cooler. Rack was moved below fries. Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored above ready to eat foods in walkin cooler. Rearrange so unwashed are below washed produce/ready to eat foods.
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee that was working on the line go to walkin cooler and return to line with same gloves. Remove gloves when leaving the line. They shall be used for only one task. Educated PIC. |
|
21
|
0
|
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 container of feta cheese without date mark. Advised to mark.
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 ranch dressing made in house with a date mark of 10/15. Advised to discard ranch after 7 days. |
|
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 boxes of potatoes stored on dry storage room floor. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
No
|
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. Observed tongs at the bar (for fruit) stored in water. Observed foam bowls and plastic ramekins used in food products on the line. |