|
8
|
2
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf-Observed the soap dispensor in the kitchen and bar handsink not functioning due to dead batteries. CDI-PIC replaced the batteries.
***NO SIGNATURE DUE TO COVID-19 |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P-Observed pico de gallo, chicken salad, and grilled onions all holding above 41F in the walk in cooler.CDI-PIC voluntarily discarded items. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf-Observed raw chicken, potatoes, and chicken salad cooling in the walk in cooler tightly covered. Observed tomatoes & broccoli cooling in the reach in unit of flip top tightly covered.CDI-PIC moved items to walk in cooler uncovered. |
|
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.-Observed wet stacking of metal and plastic containers on the dish rack. |
|
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 torn gaskets in the bottom reach in units of flip top. |