|
8
|
0
|
Handwashing sinks, supplied and accessible |
No |
No
|
No |
6-301.14 Post a handwash sign at each handsink.
Observed no handwash sign at bar sink.
CDI- Handwash sign was provided and posted. *General Comment* |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
No |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf
Items on breakfast buffet were on time and were being marked on time board but there was no written procedure available.
CDI- Provided written procedure template. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
No
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf
Observed no consumer advisory disclosure for poached eggs on the menu. "*Item may be cooked to order" needs to be put at the bottom of the menu before consuming raw or undercooked foods.... An asterik needs to be put next to poached eggs also.
Verification Required by October 1st. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
No |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P
Observed NSF machine oil on shelf over food prep table.
CDI- Oil was relocated. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 Cooling Methods - PF
Observed cooked potatoes in prep cooler drawer under cook line that was 90F. Items should be cooled down before placing in a cold hold unit.
CDI- Potatoes were placed in 2 door refriegator at 9:40 and were checked again at 10:06 with a temperature of 52F. |