|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Both sinks at the bar were missing hand soap. Soap was stocked during the inspection. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed pork dumplings (with raw pork) stored above cherries in walk-in freezer. Moved dumplings to bottom shelf. Observed raw bacon stored above charcuterie in walk-in cooler. Moved bacon to bottom shelf. |
|
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 Observed 2 containers of buttermilk in the top of the breading station above 41F. One was in a shallow pan and one was double stacked. Discarded during inspection. Fresh buttermilk from walk-in cooler was placed in a deeper pan and placed back in the breading station top. Observed bagged pastas (2 types) in prep unit cold drawer at 44-45F. Moved to walk-in cooler to rapidly chill. Observed charred lemons sitting out on prep table. Discarded. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bag of sugar stored on the floor in dry storage. Moved to shelving. |
|
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 metal bowls wet stacked. Separate to air dry. |