|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
No |
Hand sinks shall be used for handwashing only. (5-205.11) Observed spatual and sqeegee stored in back hand sink and grill cleaning tools stored in front handsink. CDI-all items removed. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
In a mechanical operation, the temperature of hot water sanitizing rinse may not be less than 165F. (4-501.112) Observed hot water sanitizing dish machine not sanitizing at correct temperature. Observed thermometer to register below 165F. PIC determined it was due to the machine being recently filled with fresh water that had not been heated to correct temperature. EHS did observe employee washing dishes in machine at this time. CDI-water heated thoroughly and registering at correct temperature and all dishes re-washed. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
Properly date mark ready to eat, refrigerated, potentially hazardous foods held longer than 24 hours and no more than 7 days. (3-501.17) Observed most items without date label in walk in cooler. CDI-through instruction. |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
Consumer advisory needed for undercooked or raw animal products. (3-603.11) Disclosure missing on one menu item that needs consumer advisory. CDI-through instruction. |