|
8
|
2
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
Observed sanitizer bottle and rags stored on the bar handsink today- removed to correct.
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
Observed 0ppm quat in the 3 comp. sink. this vat was drained and new was made with bleach. Dishes were resanitized to correct.
4-501.114 Maintain sanitizer at correct concentrations. -P |
|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
No |
Observed chicken that had been par-cooked a previous day(visibly raw on the inside). Product discarded today.
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
Observed angel hair, penne pasta, and stuffed cheese bread that had been made on 7/28 and were stored at >41F. Products discarded today. Remember to only hold foods for 4 days if they are held between 41-45 and 7 days if they are held at 41F or less.
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 |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
Observed a fly strip above a prep area.
6-202.13 Properly locate mechanical insect control devices. |