|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at the bar handsink. Bar was not yet open. CDI: Soap provided before opening. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine reading at 0ppm. Observed stock sanitizer bottle and line to the dish machine was empty. CDI: Sanitizer was replaced and machine primed. Machine tested within the range required for chlorine sanitizer. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed dairy reach in holding some food above 41F. Cooler was zoned in which the top items were holding at 41F and below but the bottom items were holding at 43F. Cooler temp was 35F per thermometer. CDI: Items reorganized so that all TCS items are in the top 2 shelves. Cooler was overfilled. Ensure that food is evenly distributed throughout coolers. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
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 Observed lemon ricotta from 6/8 in reach in. CDI: Product voluntarily discarded. REPEAT VIOLATION
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed empanadas that are prepared in-house with no date mark. PIC stated that they were made yesterday. CDI: Product properly date marked. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-303.11 Ice Used as Exterior Coolant, Prohibited as Ingredient - P Observed bar syrups and juices stored in ice well at the bar with the ice that is used for drinks. CDI: Syrups and juices were removed. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed some in use utensils stored in water on the counter. CDI: Utensils removed from water. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no bleach test strips on site for dish machines. VERIFICATION REQUIRED |