|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. Observed several hand sinks with no hand wash sign. CDI: EHS provided hand wash signs and PIC posted them at each hand sink that needed it during the inspection. -0- |
|
11
|
1
|
Food in good condition, safe and unadulterated |
Yes |
No
|
No |
3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed raspberry, cabbage, and cantaloupe with mold growing on them. CDI: PIC voluntarily discarded. -1- |
|
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 sanitizer concentration at 3 comp sink and dish machine at the main bar too low. CDI: PIC corrected sanitizer concentration at 3 comp sink and dish machine by end of inspection. -1.5- |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 3 blocks of unsalted butter stored underneath make table at 71F. Employee stated he will be using it as a spread at 4PM. CDI: PIC put it on TPHC and will discard it after 4 hours. -1.5- |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several pans and trays wet stacked. -0- |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed gaskets in need of repair in prep cooler at the cook line. REPEAT VIOLATION -1- |