|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink-Operation and Maintenance (B) A HANDWASHING SINK may not be used for purposes other than handwashing. Pf Observed multiple soiled utensils and towels stored in hand sinks.CDI- removed; instruction provided |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding3-501.16 Ensure all cold time/temperature control for safety foods (TCS) are maintained at or below 45F.Observed all TCS foods in display case were 46-50 F.CDI- foods removed to flash cool |
|
24
|
0
|
Pasteurized foods used; prohibited foods not offered |
Yes |
No
|
No |
3-801.11 (A), (B), (C), (E) and (G) Pasteurized Foods, Prohibited Re-Service, and Prohibited FoodRules prohibit undercooking of raw meat for service in highly susceptable population facilities.Observed PIC state filet mignon may be undercooked upon request.CDI- instruction provided |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
Yes |
4-501.11 Good Repair and Proper Adjustment-EquipmentRules require refrigeration be in good repair and calibration.Observed display case in bistro ambient temp at 51 F, all foods 46-50 F and guage reading 37.4 FCase taken out of service until repaired. VR for repair |