|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
5-202.12 Provide at least 100F water at handsinks. Observed handwashing sink near flip top cooler with a water temperature between 77F and 87F during inspection. -1 point- |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety Observed quat sanitizer at three compartment sink with a sanitizer concentration of 50ppm. PIC has been advised to wash equipment and utensils in kitchen dish machine or to hand mix sanitizer in three compartment sink to reach quat sanitizer solution of 200ppm. A verification is scheduled for February 4th, 2022 to determine if establishment is in compliance. -1.5 points- |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer container stored on floor in bar area. CDI - Sanitizer bucket was moved to nearby table. -0 points- |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee keys and bags stored on prep table in kitchen. Designate an area for the storage of employee possessions away from equipment, customer food, or utensils. -0.5 points- |