|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf
observed utensils being stored in back prep area handsink. CDI items removed and sent to warewashing. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
Yes |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
observed food debris/residue, date stickers stored on utensils and containers on the drying rack.
CDI by sending items to warewashing.
4-501.112 Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures - PF
Bar dish machine is not reaching sanitizing temperature and failed hot water temp test x2.
Verification required within 10 days. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
observed chicken, shrimp, and egg wash at breading station cooler > 45F.
CDI- voluntary discard by PIC. Proteins will be stored on ice bath temporarily. PIC will have cooler checked.
Verification require within 10 days.
Observed butter, potato toppings cups stored in 'take-away' cooler > 45F.
CDI-Voluntary discard by PIC. PIC will ensure containers in this cooler are not being over filled. |
|
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 multiple wet stacked containers on the drying rack. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-501.11 Maintain equipment in good repair.
breading station cooler top observed to be 53F.
Repair.
Dish machine at bar is not reaching hot water sanitizing temperature.
Repair. |