|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf: No towels at soup / salad area handsink.
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf: Handsink at soup / salad line blocked by dirty laundry bags. CDI- towels and access provided. |
|
9
|
1
|
Food obtained from approved source |
Yes |
No
|
No |
| 3-201.11 Use food from approved sources only.-P: Found clams and mussels with no tags with product. Both items voluntarily discarded. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
bob k3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Found capellini not date marked. Discarded. Found two containers of jus date marked 3/12. PIC stated they had been frozen. Frozen TCS foods must be marked with date of prep, date when frozen, and date removed from freezer. Jus had been removed two days prior.
Walk-in cooler is holding foods at 43 F. Date marking system must be based on 4 days when being held above 41 F. |
|
35
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Various cooking oils not labeled. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Cleaned utensils at bar are dried / storedon drainboard of bar sink that is designated as handsink. |