|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
Yes |
5-202.12 Provide at least 100F water at handsinks. -Pf. Observed water at handsink in main kitchen and bar only reaching 55F. Work order has been placed for repair.
VR in 10 days to ensure water at hand sinks is repaired. |
|
12
|
2
|
Required records available: shellstock tags, parasite destruction |
No |
Yes
|
Yes |
Repeat:
3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf. Observed last date oysters were used missing on tags for a couple of months.
VR within 10 days to ensure dates are being recorded. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
General Comment:
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed garlic cream sauce in grill cooler at 48F. CDI: sauce moved to ice bath and temperature dropped to 41F. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
Repeat: 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths on counter surfaces in main kitchen while not in use. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
General Comment:
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. Observed plastic container being stored down in pasta inside prep cooler at main kitchen. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
General Comment:
4-602.13 Nonfood Contact Surfaces - C. Observed smoke/grease build-up on hood filters in main kitchen. |