|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11(B) Handwashing sinks shall only be used for handwashing. -PF Observed a handsink in the dishpit area used as a dumpsink for ice. CDI - educated PIC that these handsinks are only for handwashing.
6-301.14 Post a handwash sign at each handsink. REPEAT VIOLATION: Observed only one handsink behind the bar without a handwash sign. All other handsinks were provided with a handwash sign. CDI - provided this handsink with a handwash sign. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Observed slight build up of mold in the ice bin at the drink machine in the take out section.
4-701.10 Equipment Food-Contact Surfaces and Utensils shall be sanitized. Observed that the dish machine was out of sanitizer and employees were actively washing dishes. CDI - supplied the dish machine with a new bucket of sanitizer. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17(B) Commercially Prepared and Packaged Time/Temperature Control for Safety (TCS) food shall be date marked at the time the original container is opened in a food establishment and the food is held for more than 24 hours. -PF Observed no date on commercially packaged ham that was open and held in the establishment for over 24 hrs. CDI - provided a date to the product; educated PIC about date marking commercially packaged products. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
Yes |
No
|
No |
4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, and residue. Observed gaskets with build up on them. Observed food debris all over the outside of the dish machine. |