|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf: No designated handsink at bar. All sinks with ice dumped in them with lay-in colanders. CDI- found sink with soap and towel dispenser. Cleared for hand washing only.
6-301.14 Handwashing Signage - C: No signage at bar handsink. CDI- gave sign. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Frie cutter significantly soiled with old food debris.
4-501.112 Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures - PF: In use high temp dish machine not producing 160F surface temperature of pass-thru items. Temperature disk finally hit 160F after numerous cycles. Staff stated due to facility being on 19th floor it takes water a while to reach required temperatures from boilers. CDI- after running water, machine began hot sanitizing. |
|
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: Found numerous items held past 7 day maximum. For example, Fries (blanched) dated 11/28, beets dated 12/2, baba ghanoush dated from November. All items voluntarily discarded. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf: Menu provided did not have consumer advisory for smoked salmon, salmon salad, steak. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf: Unlabeled bottle of liquid said to be sanitizer measured 0 ppm quat. Staff stated it may be all-purpose cleaner. CDI- voluntarily discarded. |
|
48
|
1
|
Hot and cold water available; adequate pressure |
No |
No
|
Yes |
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf: Maximum water at handsinks 88F during inspection. Maximum water temperature at 3-comp sink 100F during inspection. Engineering provided 100F water at handsink by end of inspection. Return visit for water to 3-comp sink and to check water temperatures for dish machine and handsinks.. |