|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no hand soap at the bar hand sink. Ensure soap at all hand sinks to effectively wash hands. CDI: soap was provided -0- |
|
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 dish machine chlorine sanitizer at 0ppm. Facility is to use 3 comp sink until dish machine is fixed. CDI: Dish machine was fixed by end of inspection with a concentration of 50ppm.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice scoop stored on top of ice machine full of dust buildup.
-1.5- |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
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 Observed several garlic in oil containers dated 9/1, poblano dated 9/1, and red chunky sauce dated 9/1 stored in the walk in cooler. Ensure all TCS foods dated past 7 days are discarded. CDI: all items are voluntarily discarded -1.5- |
|
22
|
1
|
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 Observed red and white sauces held using TPHC with no written procedures. CDI: written procedures have been completed and verified by EHS -1- |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed pizza sauce and poblano tightly sealed/closed in the walk in cooler. CDI: regulator vented containers to allow cool air to flow thoroughly. REPEAT VIOLATION -0.5- |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of dishes at dry dish shelving in the dish room. Ensure all utensils and equipment are fully air dried before stacking. -0- |