|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf One hand sink at the bar was missing paper towels. Stocked during inspection. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw steak over beer cheese and cooked braised beef stored with raw products in walk-in cooler. Both were relocated and stored properly. |
|
20
|
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 Three door prep unit was holding foods around 64F because the circuit tripped. All TCS food was discarded. Unit was turned back on. Single door prep unit was set to 40F and was holding foods at 42F-44F. Discarded out of temperature product.
Foods discarded: roasted peppers, lettuce, spring mix, arugala, cooked onions, slaw, cheddar, feta, cheese curd, etc. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed dry good with pint container inside the product. Removed and will use scoop with handle from here on out. Observed 2 containers of dry goods without labels. Labeled during inspection. |