|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf: No hand towels at bar hand sink. CDI- towels provided. REPEAT |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Significant black build-up in ice machine. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Multiple TCS foods holding above 41 F. Refer to temperature chart. All foods 42-43F allowed to cool in freezer to 41F or below. Foods above 43F voluntarily discarded. Return visit to check on Beverage Aire reach in unit where foods were well above 41F. |
|
21
|
1.50
|
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: BBQ butter from unsalted butter dated 6/18 held past 7 day maximum. Wings dated 6/18 held past 7 day maximum. CDI- all discarded voluntarily.
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Found small containers of TCS food in prep top cooler with no date marking. Found roasted corn in Beverage Aire reach in not date marked. CDI- corn voluntarily discarded. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Containers found stacked tight while wet. |