|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf. One handsink had sanitizer in soap dispenser and no soap at sink. CDI - PIC added soap immediately. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed one commercially cryovaced tomahawk beef steak above a covered pan of ready to eat asparagus. CDI - steak removed. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed bar dish machine not dispensing sanitizer. CDI - bucket was empty. PIC refilled with fresh sanitizer and reran machine. Sanitizer in final rinse then measured 100 ppm free chlorine.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior walls of ice machine with dark buildup. |
|
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 a few TCS foods measuring 42F-45F. CDI - reminded PIC that required cold holding temperature is 41F or below and that points may be taken during next inspection if TCS foods measure above 41F. |
|
45
|
2
|
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 one hood light out, some cooler racks showing rust.
4-502.11(A) Maintain utensils in good repair. Observed one plastic pan with melted corner. Monitor and discard damaged utensils. |