|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf: Observed bar handsink filled with various cleaners, soap. CDI- handsink cleared. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Found mashed potatoes and queso sauce below 135 F in holding. Refer to temperature chart. CDI- potatoes discarded voluntarily by PIC. Queso reheated to 169 F. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Found prep line cooler holding foods above 50 F. Refer to temperature chart. CDI- all TCS foods voluntarily discarded, service company called. |
|
21
|
0
|
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: Found sliced ham and corn beef dated 6/2.PIC voluntarily discarded. TCS foods can be held a maximum of 7 days, with the prep date as DAY ONE. |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf: Observed no Disclosure on menu for burgers. Reminder is present with asterisked items. Facility will print stickers to affix to menu until re-printing is done within a couple of months. Verification within 10 days. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
Yes |
4-501.11 Maintain equipment in good repair. Prep line cooler not holding food at required temperatures. Verification of service and unit functioning properly within 10 days. Do not use cooler for holding TCS foods until cooler serviced effectively. |