|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF: Handsinks shall be used for no other purpose than for handwashing. Observed ice in bar handsink. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF: Date mark Taleggio cheese with date package is opened. Maximum holding time is seven days if held less than 41F . If held above 41 F holding time is four days maximum. Fontina, Sottocenere, Crotonese, Blue Gorgonzola are exempt from date marking. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - PF: Cool TCS foods by placing in shallow or low volume containers, leaving uncovered during cooling process, or other effective and approved means to acheive required time / temperature parameters. Observed large volume of lobster stock covered in walk-in. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - C: Allow utensils and equipment to air dry before stacking and storing as clean. Observed containers stacked wet. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C: Maintain equipment in good repair. Observed door gaskets of appetizer prep cooler split. Replace.4-205.10 Food Equipment, Certification and Classification - C: Use equipment as speciified by manufacturer. Observed pressure cooker "For Household Use Only". Remove from facility. |