|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Bar handwashing sink was being used as a dump sink. Strainer was removed. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Dish machine sanitizer was reading lower than 50ppm Chlorine. Water was changed and it was reading 50ppm Chlorine. Service provider was just here yesterday so they are coming back tonight to ensure there are no problems. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one prep unit holding foods at 43-59F. The unit was stocked with food from one hour ago (They go through these items every night). It was difficult to tell if it was the process of not cooling food down to 41F before placing in the cooler or if the cooler was malfunctioning. After discussion we noticed the door to the cooler was not closing due to a long pan. All food items will be discarded at the 4 hour mark of when they were put in the unit. Facility is open for less than 4 hours this evening so contents will be easily discarded. Staff will monitor unit. Return visit required to ensure proper function. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 tomatoes, lettuce, and other toppings for salads and entrees above 41F in prep units. In the salad cooler, the items from previous day were holding at 41F but others cut today were above 41F. All these toppings will be discarded at the 4 hour mark and staff will cool in walkin before placing out in the future. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed 2 sanitizer buckets with towels below approved Quat levels. Refilled to 200ppm Quat. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity-Lighting - C Increase lighting over dish wash area in bar to 20 foot candles. There is very little light at this time. |