|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed both sinks at bar being used as dump sinks, and employee filling pot of water at back of house hand sink. CDI- EHS advises the PIC that one sink must be maintained exclusively for use with handwashing, and sanitizes back of house hand sink basin. (-1) |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed one knife and one plastic container stored as clean with food or sticker residue. CDI- PIC moves items to warewashing for re-cleaning and sanitizing. (-0) |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw shell eggs in WIC with surrounding ambient temperature at 44F-48F and queso at 44F inside WIC, as well as TCS bottled sauces in front fliptop above 41F. CDI- PIC relocates eggs to drop rapidly back to 41F, voluntarily disposes of queso and bottled sauces. REPEAT. (-3) |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed beef gravy cooling inside WIC which exhibited no decrease in temperature after an hour and fifteen minutes. WIC is observed with a fluctuating ambient temperature between 40F and 48F throughout the inspection. CDI- PIC will cool items in alternate locations and monitor their progress carefully to ensure compliance with cooling rates. EHS advises that the WIC should be seen for adjustments or repair so it may cool foods properly. REPEAT. (-1) |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed two lowboys with leaking inside which requires continual changing of cloths to absorb water. No breach of food or contamination to food observed. Repair equipment at the earliest opportunity. (-.05) |