|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
No
|
Yes |
5-202.12 (A) Provide at least 100F water at hand sinks. -Pf Observed hot water faucet does not turn on at bar hand sink. Only cold water available for hand washing. Repair. Verification required.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels available for hand washing at bar hand sink. CDI - towels replaced. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed organic buildup on interior surfaces of bulk ice machine. Clean frequently to prevent buildup. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed cooked sausage patties holding at 119f and black beans holding at 109f on steam table. CDI- items reheated to above 165 as they had been out less than 2 hours. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed pancake and French toast batters made with milk holding in ice bath beside grill area above 41f. CDI - batters placed into WIC to chill back to 41f as they had been out less than 2 hours. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed house salsa made with canned tomato ambient cooling in deep plastic tub in WIC. CDI - salsa spread onto shallow pan to quickly chill. Use methods that allow food to quickly cool including shallow pans instead of deep plastic containers. Pre-chilling of canned tomato products recommended. |