|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Neither chef who walked through with me had certification. |
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed personal beverage stored above clean drainboard of dish machine. Discarded. |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses.-P Continue educating employees. |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
Yes |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Observed bartender touch lime while garnishing a drink. You must use a utensil to do this. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Missing paper towels at bar hand sink. Supplied.
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed pitcher in one hand sink at bar, glasses in another hand sink at bar and a pan in one kitchen hand sink. Clear all as these sinks can only be used for hand washing. Observed hand sink in prep room blocked by ice bins. Keep clear. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations. -P Bar dish machine is reading lower than 50ppm Chlorine sanitizer. Return visit required. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed dressing sitting out for too long at 73F. Discarded. Put on ice immediately after bringing from walkin cooler. |
|
21
|
1.50
|
Proper date marking and disposition |
No |
No
|
Yes |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed mozzarella, pico, guac, lettuce in make unit and on ice without date markings. Return visit required to ensure all hazardous foods are date marked once opened or prepared. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service cups and container boxes on floor in dry storage. |