|
8
|
0
|
Handwashing sinks, supplied and accessible |
No |
No
|
Yes |
5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF Back prep hand washing sink contains a fixture along side the faucet that does not allow for hand washing to be accessible due to water not being able to be free flowing. Adjust hand sink so that hands can be washed without interruption. VR- will return to check on the compliance of this violation. 0 points. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Observed several scoops that were stored as cleaned with buildup. CDI- PIC placed these utensils in the 3 comp sink for washing. -1.5 points. |
|
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 Past. eggs were being stored on the prep surface at room temperature. Also observed lettuce cold holding >41 degrees in refrig. drawers that were not turned on. CDI- PIC placed lettuce and eggs in the walk in cooler for cooling. Ensure that equipment used to cold hold tcs foods is turned on prior to prepping and servicing. -1.5 points. |
|
41
|
0
|
In-use utensils: properly stored |
No |
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 in use utensil storage being in direct contact with ice buildup along the cold hold station. Also observed spoon used to stir tea being stored inside of cup of water at room temp. 0 points. |