|
8
|
1
|
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 paper towels at the kitchen hand sink. Keep all sinks stocked for proper hand washing. CDI- Paper towels were placed at the sink.
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a cart stored in front of the hand sink in the kitchen. Keep hand sink accessible for proper hand washing. CDI- Cart moved to another location. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
Yes |
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 4 bulk bins of marinara sauce and tomatoes sauce cooled last night in the walk-in cooler at 61 F and 55 F. Reviewed proper cooling procedures. CDI- PIC voluntarily discarded. VR required |
|
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 Menu has a asterisk for house dressing, but the facility is currently using pasteurized eggs. A consumer advisory shall only be used for raw undercooked products and shall be removed if the facility will continue to use pasteurized eggs. CDI- Asterisk whited out on thre menus during inspection. |
|
38
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils Observed food handlers not wearing hair restraints. REPEAT |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
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 handle in the ice bin touching the ice. Store handle extended out of the product. |