|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. Observed no handwash sign at the handsink at the bar. CDI - provided sticker to the bar handsink. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Observed mold build up inside the ice bin. CDI - advised to clean immediately. |
|
25
|
0
|
Food additives: approved and properly used |
Yes |
No
|
Yes |
3-202.12 Food may not contain unapproved food additives. -P Observed that facility is using lemon scented hand wipes for thermometer probe wipes. The lemon scented wipes specificaly state 'For External Use Only'. CDI - advised to stop using lemon scented hand wipes and to get probe wipes. VR |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-304.13 Linens and napkins may not be used in contact with food unless they are used to line a container for the service of foods and the linens and napkins are replaced each time the container is refilled for a new consumer. Observed cooked bacon being stored with napkins. |
|
41
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Observed the sugar dispenser being stored in the sugar without a handle. CDI - provided a dispenser with a handle to the sugar, with the handle stored out of the food. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed equipment being wet stacked on the air dry rack. REPEAT VIOLATION. CDI - pulled equipment apart to allow to air dry. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. Observed build up of food debris on floor throughout kitchen. REPEAT VIOLATION |