|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
Yes |
5-202.12 Provide at least 100F water at handsinks.-Pf Observed no water at front kitchen handsink. VR (verification required 10 days)
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no towels at back bar handsink. CDI (corrected during inspection) towels provided.
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed bar mat and items in front bar handsink. Use dump sink to the left of that handwashing sink as a dump sink. CDI items removed from handsink. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice bins at both bars with food debris and other debris including a small shard of glass at back bar far ice bin.. CDI (corrected during inspection) All ice bins emptied and cleaned during inspection.
4-501.114 Maintain sanitizer at correct concentrations. -P Observed back bar glass washer not sanitizing. VR (verification required 10 days) A service call was made during inspection. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed cooked sweet potato cubes dated 9/27 in the prep cooler and walk-in cooler. CDI by discarding items. Also any food add a second date or label to items if frozen. Once items are removed from freezer, 7 day clock starts again. Freezing pauses 7 day date marking requirement. Suggest if items can't be frozen and require dating to make smaller batches. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bags of ice on the walk-in freezer floor. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed paper towels and toilet paper stored on the floor under restroom handsinks. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-502.11(A) Maintain utensils in good repair. Observed several plates and triangular bowls chipped and not easliy cleanable.
4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Ensure baker's table and wooden plates for sanwiches are made of hard maple wood or equivalent hard, close grained wood. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed damaged ceiling tiles and areas where leak occured with the HVAC system. Once leak has been fully repaired, replace all damged areas. Leak was fixed twice and some tiles have not been replaced until leak is definately fixed. |