|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels available at bar hand sink. CDI-paper towels restocked. |
|
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 build up on tongs stored as clean. CDI-taken to be re-washed.
4-501.114 Maintain sanitizer at correct concentrations. -P Observed chlorine dish machine at bar registering 0ppm. CDI-machine primed twice and registering correct ppm. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed items in wing cooler above 45F including dressing, blanched fries and wings. Ambient air temperature of unit at 46F. Items put into cooler 2 hours prior according to PIC. Temperature turned down on unit. CDI-all items out of temperature placed into walk in cooler. PIC will call in someone to check to see if cooler is in need of repair. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled chemical bottle. CDI-bottle taken out of use. |
|
31
|
0.50
|
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 two pans of baked beans cooling, tightly covered and stacked on top of one another in walk in cooler. Leave pans vented, place food in shallow containers to allow rapid cooling. CDI-pans uncovered and placed in freezer. |