|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed bartender dump drink in handsink. Observed ice in handsink at the bar. CDI: Sink cleaned and employee educated. REPEAT VIOLATION |
|
13
|
0
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef portions stored over ready to eat items in reach in freezer on the line. Beef was out of hermetic packaging. CDI: Items rearranged. REPEAT VIOLATION Significant improvements in storage order from previous inspection. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed cutting boards stored as clean with dark liquid between them Observed dicer stored as clean with vegetable skin between the blades. CDI: Items relocated to the dish area to be rewashed.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at 0ppm in the bar dish machine. EHS and PIC discovered that the incorrect chemical was hooked to the sanitizer line. CDI: Proper sanitizer was put to the sanitizer line and machine functioned properly at 100 ppm chlorine. |
|
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. Observed squeeze bottles with oils and white granulars on the line with no labels. EHS and PIC discussed different labeling methods. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked bus tubs and wet stacked shallow hotel pans stored as clean. Observed employee towel drying dishes. CDI: Dishes were rewashed and then properly air dried. Employee was educated on why dishes must be air dried and the proper procedure that the facility has in place. REPEAT VIOLATION |