|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P observed bartender handling sliced lemons with bare hands.
CDI- Bartender will use sanitary gloves or tongs when handling sliced fruit for beverages. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
observed dish machine testing at 0ppm chlorine sanitizer. PIC has contacted service repair.
PIC will ensure that utensils are sanitized in sink until dish machine is repaired.
Verification required within 10 days.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.
observed build-up inside ice machine on ice chute. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF
observed individually portioned cooked rice stored on tray in upright cooler without date mark.
CDI date marked for yesterday. |
|
38
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf
observed bartender handling sliced fruit and scooping ice for beverages while wearing artificial nails.
CDI- Bartender will use sanitary gloves over artificial nails when handling food (includes scooping ice). |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
Yes |
4-501.11 Good Repair and Proper Adjustment-Equipment - C
observed dish machine not properly sanitizing.
observed drawer cooler at grill out of service.
Verification required within 10 days. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
observed build-up inside microwave oven.
observed old date mark stickers on unstacked containers on the drying rack. |
|
51
|
0.50
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
6-501.18 Maintain handwashing sinks, toilets and urinals clean.
toilet needs cleaning in employee restroom. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.110 Storage Refuse, Recyclables and Returnables -
observed trash/refuse on the ground around garbage dumpster. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
observed multiple ceiling tiles with peeling surfaces.
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. observed dust build-up on ceiling tiles/light fixtures above prep surface at cook line. |