|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for hand washing .-Pf Observed 2 water pitchers inside of hand sink in bar area. CDI- Water pitchers were removed. -0 point. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Chlorine dish machine was dispensing at 0 ppm when checked. Quat was registering low when checked with PIC strips, quat sanitizer was registering in adequacy when checked with EHS strips. VR Will return in 10 days to check the compliance and adjustment to the dish machine. Advised staff to use 3 comp sink as an alternative until adjustments are made. Recommended getting new quat test strips for adequate testing measures. -1.5 points.
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Observed several dishes and utensils stored as cleaned but soiled to touch. CDI- EHS placed utensils in the dish pit for washing. 0 points. |
|
21
|
1.50
|
Proper date marking and disposition |
No |
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 cooked ocotocpus and beans stored in the cold hold flip top unit lacking date marks. These items were said to be in refrigeration since saturday. CDI- items were dated during the inspection. -1.5 points. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door leading outside from the prep kitchen that allowed for spacing in the top portions of the screen door. This can allow entry for insects. Replace or repair door to eliminate the spacing on the top portions. 0 points. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation - C Observed employee drying cleaned dishes with a towel/cloth. Dishes are to air dry and not be dried with cloth like material. -.5 points. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity-Lighting - C Facility was cooking with hood system lights off. Ensure that lighting is at least 50ftcd while cooking is in progress. . -.5 points. |