|
8
|
2
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed liquor cup stored in handsink at bar. Observed handsink in kitchen blocked by trashcan. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed quat dispenser dispensing chemical at 0ppm. CDI: Facility is using bleach solution until it is fixed. PIC spoke with chemical company who will be on location tomorrow for repairs. VERIFICATION REQUIRED |
|
21
|
0
|
Proper date marking and 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 Observed habanero salsa date marked 11/3. CDI: Item voluntarily discarded. ALL OTHER ITEMS PROPERLY DATED AND IN COMPLIANCE THROUGHOUT FACILITY. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored in quat sanitizer below 200ppm. CDI: Buckets refilled with bleach solution. See #14. PIC advised to ensure all FOH employees know how to check sanitizer concentration when they are filling buckets. REPEAT VIOLATION |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed gasket damaged on reach in prep cooler. |