|
8
|
2
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
6-301.11 Provide soap for handwashing at each handsink. -Pf
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf
observed handsinks without hand soap. observed handsinks without hand towels.
observed access to handsink blocked with garbage container and condiments at walk-in cooler.
CDI- soap and towels added to all handsinks.
Acess to handsink clear. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
observed kitchen dish machine testing 10ppm chlorine.
observed bar dish machine testing 0ppm chlorine.
CDI- kitchen dish machine adjusted and tested at 100ppm.
bar dish machine will be checked by ALCO. bar dish machine will not be used until repaired. all bar glassware will be washed in kitchen dish machine. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
observed TCS food items in walk-in cooler 42-45F today.
observed TCS food items in line prep cooler 43-45F today. Foods are being overstocked in containers in prep cooler.
CDI- discussed the need for all cold held TCS foods to be at or below 41F with PIC.
Walk-in air temperature was 43F today. PIC will consult with refrigeration service repair. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
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
obserevd TCS food items in walk-in cooler held past 7 day hold time.
CDI - voluntary discard by PIC.
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF
observed refried beans in walk-in cooler without date mark.
CDI by date mark. (yesterday per PIC) |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.
observed wiping cloths stored on work surfaces. |
|
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.
Hood system needs cleaning. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.
observed garbage dumpster doors open. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity-Lighting -
repair lights under hood system in back kitchen area. |