|
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 knife stored in the handwashing sink. Corrected during the inspection (CDI) - Knife was removed. -0pts- |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
Yes
|
No |
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf- Observed temperature only reach 151F at the dish machine. Maintenance called. Three compartment sink being utilized. REPEAT. -1.5pts- |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed beef holding at 128 in the warmer. CDI - Beef was removed and reheated. -0pts- |
|
45
|
1
|
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 dish machine final rinse temperature reading 195F but the data plate was showing 151F and the 1-Temp Thermolabel not changing color while going through the dish machine. -1pt- |
|
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 gaskets in the reach-in cooler at the pub in need of cleaning. Observed microwave in Cuthbertson Village in need of cleaning. -1pt- |