|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
Repeat Violation-1pt- 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf
Observed ice inside of handsink at front bar. CDI- Educated PIC that dump sinks need to be used for that purpose. Handsink was cleared out.
6-301.14 Post a handwash sign at each handsink.
Observed handsinks without handwash signs. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
General Comment. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P
In walk in cooler at prep kitchen, observed unwashed produce being stored over washed and cut fruit. CDI- Storage order was rearranged. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
Repeat Violation-1.5 pts- 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed front bar dish machine reading at 0 ppm chlorine. PIC stated dish machine had not been ran since last night. CDI- The unit was primed and read at the correct concentration before inspection ended. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed metal pans wet nesting on clean dish rack. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
General Comment. 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.
At bar near prep kitchen, observed single-service cups being stored where contamination can occur. Suggested that facility keep cuts inside of sleeve. |