|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
Observed residue from coffee and tea dumping at hand sink in server station. CDI - sink cleaned and instructed not to use for dumping.
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
Observed coleslaw at 48 in flip top and half and half at 51 at server station. CDI - coleslaw cooled to 44 half and half cooled to 43.
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
Observed blanched cooled fries in zipper lock bags not labeled. CDI - dated.
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
Observed salt, salt and pepper mixtures not labeled on cook line and at flip top.
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
Observed handle of scoop in contact with liquid butter on grill.
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
Repeat non-compliance: Observed corner strip missing on window ledge at far prep area.
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. |