|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a customer cup stored in the front bar handsink. Handsinks shall be kept free and clear of any storage, and may only be used for washing hands.. CDI by PIC moving item. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Observed chlorine dish machine dispensing zero ppm of sanitizer. Observed dish machine not dispensing sanitizer. Sanitizer line into the bucket was observed to not be inside the sanitizer product. EHS placed line into the sanitizer liquid, dish machine was observed to be dispensing sanitizer correctly.
4-602.11(E)(4)(b) Observed black residue/debris built up on the ice machine door. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
Yes |
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed walk in coolers in the facility at ambient temperature of above 45F. Foods in the coolers were within safe temperature ranges, and TCS items were moved to the walk in freezer. Facility voluntarily ceased food service. EHS will verify cooler status on 7/1/16. |
|
35
|
1
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabelled oil and sauce bottles. |
|
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 floor damage on the steps up into the rear dry storage area. |