|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed kitchen and bar area hand washing sinks with out soap. CDI - PIC re-stocked soap dispenser at each location. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
REPEAT: 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked pasta cooling while tightly covered. CDI - Pasta uncovered and moved to freezer to rapidly cool. Do not cover items until they reach 41F. |
|
35
|
2
|
Food properly labeled: original container |
Yes |
Yes
|
No |
REPEAT: 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed separate seafood breading and chicken breading without labels. Label items to prevent cross contamination. Observed unlabeled seafood seasoning bin. CDI - PIC placed labels on breading station. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed upright RIC with hanging gasket. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed recycling bin with sliding door left open.
5-501.114 Using Drain Plugs - C. Observed outside waste receptacle with no drain plug in place. |