|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed hand sink located at end of bar without paper towels. Second hand sink was fully supplied. CDI - PIC provided paper towels. -0 points- |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed bar dish machine with a chlorine sanitizer concentration of 0ppm. CDI - The PIC replaced container of chlorine sanitizer with new container. Chlorine sanitizer then showed a concentration of 50ppm. Recommend using chlorine sanitizer test strips to regularly monitor sanitizer concentrations. -1.5 points- |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food and soil build up along shelving and base of reach in cooler in kitchen area. Recommend higher frequency and more thorough cleaning. -0.5 points- |