|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Hand Drying Provision - PF - Provide disposable towels next to handwashing sinks. Observed handwashing sink behind side bar with disposable towels not located next to handwashing sink. CDI, towels relocated.
5-202.12 Handwashing Sinks, Installation - Metered and automatic faucets shall provide at least 15 seconds of continuous flow before reactivating water. Observed hot water in women's restroom handwashing sink faucet not providing 15 seconds of continuous flow. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - TCS foods shall be cold held at 45 degrees F and below. Observed several cheeses, ham and turkey overstacked over chill line above 45 degrees F. CDI, operator relocated foods to walk in cooler to rapidly cool. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - PF - Use proper methods to cool foods. Observed cooked chiboust cooling in 2 covered containers at 87 degrees F. CDI, operator transferred product to shallow uncoverd container to facilitate heat transfer. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-602.11 Food Labels - PF - 3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf - Observed breads packaged for consumer self service without required labeling. CDI by instruction, breads removed from rack. Provide proper labeling. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Food Storage-Preventing Contamination from the Premises - C - Store foods 6 inches from the ground. Observed boxes of crouissants stored on ground in walk in freezer. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Store clean equipment in a clean, dry area. Observed clean bowls and equipment stored on baking sheets below prep tables accumulating food crumbs and other soils. Observed clean lids stored in container on storage rack near 3 compartment sink that was accumulating debris and soil. Observed soiled chef coat stored on rack next to clean equipment. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
Nonfood contact surfaces shall be free from an accumulation of soil. Observed food debris and crumbs accumulating on shelving throughout kitchen. |