|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf
Observed a bar stool blocking the hand sink in the back kitchen. CDI-The stool was moved to allow access to the hand sink. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed cut chicken cold holding above 41F in the drawers under the grill area. It was determined that the product had been sitting out on the counter for about 15 minutes before being placed into the cold holding drawers. CDI-The chicken was moved to be cooled in the walk in cooler. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor.
Observed the sanitizer bucket being stored on the ground under the prep table in the back kitchen. CDI-The bucket was moved to the shelf. |
|
41
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain.
Observed the handle to the ice scoop stored directly in the ice at the front bar. CDI-The handle was moved out of the product. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed pans stacked wet on the clean equipment rack. CDI-The pans were moved to the air drying rack to dry. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
Yes |
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 a box of single use cups being stored on the ground in the back bar area. CDI-The items were put onto shelving. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
Observed rusted shelving in the walk in cooler in the back kitchen. Needs replacing. |