|
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 No papertowels or other hand drying devices at the main handsink of the front beverage line. CDI- PIC replaced papertowels. |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P. One pan of raw chicken stored over raw bacon and beef and in walk in cooler. CDI- PIC corrected storage. Repeat; improvement on all other storage concerns from previous inspection. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Blue cheese and sliced salami in prep cooler 1, boiled eggs and bok choy on prep cooler 2 not under temperature control. CDI- PIC voluntarily discarded boiled eggs, other items placed in walk in cooler for rapid cooler. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dried debris/ residue on upper supporting ledge for flip top door of ice bin and non food back surface of slicer. Cleaning is needed. (0pts) |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Some dust build up on HVAC and tiles over food prep line. Cleaning is needed. (0pts) |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. One employee cell phone and set of keys on upper portion of prep cooler. Store items in designated areas. (0pts) |