|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
No
|
Yes |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handsink with water at 130F. Employees are not able to wash hands due to burn hazard. VERIFICATION REQUIRED
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed handsink blocked by drinks and ice that have been dumped in the handsink. CDI: Sink was cleaned. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cream and blue cheese olives above 41F at the bar. Cooler air temp was 41F. CDI: Products relocated to adjacent cooler holding items below 41F. Observed all items in the top drawers and prep top of the main line cooler above 41F. CDI: EHS verified that where items were stored prior to loading them in the prep top 1 hour ago were at 41F. Items in the prep top were rapidly cooled by turning down the cooler. EHS observed items reduce in temperature during inspection. REPEAT VIOLATION |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed date marking on feta and hummus was done with an expo marker that bled with moisture. CDI: Dates were properly written with sharpie. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed gasket on reach in freezer to left of first dish machine at the bar damaged. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee belongings stored on shelf adjacent to clean dishes. CDI: Employee belongings moved to a designated area. |