|
10
|
0
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
6-301.14 Post a handwash sign at each handsink.
Some handsinks did not have a hand wash sign. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information on date marking please visit: http://meck.co/FoodSafety
Observed multiple ranches, house made sauces, salsas all expired with date greater than 7 days. CDI- Discarded. |
|
36
|
0.50
|
Thermometers provided & accurate |
Yes |
No
|
No |
4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment.
Oysters unit did not have a thermometer. CDI- Provided. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Wet cloth stored on prep counter. Keep in sanitizer buckets |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue.
Water with in use untensils stored in was recorded at 122F |