|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink in a glass above the prep station with no lid or straw. Employee drink was moved during the inspection. |
|
8
|
2
|
Handwashing sinks, supplied and accessible |
No |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand washing sink being used to rinse out a bowl during the inspection by waiter. Ensure that hand washing sink is used for the sole purpose of hand washing only. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P All time and temperature controlled foods kept for cold holding shall maintain a temperature threshold of at least 41F or below. Observed a few items above temperature threshold due to stacking foods to high inside of prep unit. Foods were moved to reach in unit to cool. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed multiple wet wiping cloths out on countertop during the inspection. Ensure that wet wiping cloths are stored inside chemical sanitizer in between uses. |