|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. Observed two sinks in facility with no handwash sign. One sink was directly next to dumpsink at bar area. Informed PIC of importance of a sign at that sink so employees are able to differentiate. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed many plastic bins being stored as clean soiled with food debris. Also observed all fryer baskets that were being stored to be soiled with food debris. CDI-- All utensils and equipment were brought back to the sink to be washed, rinsed, and sanitized. |
|
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 3 containers of diced/sliced tomatos and pico that were not date marked in walk in cooler. PIC stated they were prepped that morning and were thus dated as such. Overall, facility had good date marking. No points deducted. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed pico in flip top unit at 50F. Employee stated he had prepped pico and placed in walk in to cool. Pico did not cool properly as it was still 50F. CDI-- Pico taken back to walk in cooler with cover removed to allow cold air in product. No points deducted. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of plastic bins in kitchen and drinking cups at bar. REPEAT. |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed two cutting boards that were deeply grooved. REPEAT.
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed a plastic bin with a sharp edge that was damaged. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed several personal clothing items stored beneath prep tables and on top of ice unit in bar. Designate an employee area for clothing and possessions. |