|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed partially consumed bottled water stored on cleaned utensil shelves at dish pit area. CDI- discard water. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-202.12 Provide at least 100F water at handsinks.-Pf : Water in restrooms 93 F maximum. CDI- adjusted water heater to provide water at 100 F or above.5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf: Observed handsink at bar used as a dump sink.6-301.11 Provide soap for handwashing at each handsink. -Pf: Observed no soap at outdoor bar area handsink. cDI- soap dispenser mounted. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
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 black beans, chicken wings, diced tomatoes not date marked. CDI- PIC allowed to date mark because he knew when items were prepared. |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf: Facility did not have a thin probe thermometer. Verification of acquisition required by Nov. 21. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed bottles of oil not labeled at grill. |
|
42
|
0.50
|
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 employee at dish pit wiping down utensils with towel. |