|
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 Observed a spray bottle stored in the front coffee bar handsink. Ensure handsinks are only used for handwashing and nothing is ever stored in a handsink. CDI- Spray bottle removed from handsink. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle with no label. CDI- Bottle discarded as contents was unknown. Repeat violation. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 mushrooms that were cooked today in the prep top cooler at 60F. Foods will not cool in a prep top cooler as these units are designed to hold temperatures and will not cool TCS foods within the proper parameters. CDI- Mushrooms moved to the walk in cooler. Mushrooms were cooling at an adequate rate once placed in the walk in 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. Observed general cleaning needed on the prep top cooler and the prep table beside the prep top cooler. Cleaning is also needed inside the reach in cooler. Increase cleaning frequency. |