|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 (B); Priority Foundation; Wiping cloths were stored in the basin of the cookline area handwashing sink. A handwashing sink may not be used for purposes other than handwashing. CDI- cloths removed. Full points may be taken for repeat violations.
6-301.11; Priority Foundation; No soap was available at the cookline area handwashing sink. Each handwashing sink shall have soap available. CDI- soap was replaced. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1); Priority; Onions and mushrooms stored above the grill were observed between 116 and 120F. TCS foods shall be held at 135°F or above. CDI- products voluntarily discarded and replaced. Store these ingredients on the grill top or in approved hot holding equipment to keep sufficiently hot. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18; Priority; Observed cooked burger patties in the grill cooler drawer with a prep date of 6/3. Ready-to-eat, TCS foods shall be discarded after 7 days in refrigeration. The day of preparation or opening from a commercial package shall count as day 1. CDI- burgers voluntarily discarded. All other date marking observed compliant. No points taken. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.11; Core; Observed several flies in the cooking and prep area. The premises shall be maintained free of insects, rodents, and other pests by utilizing approved methods of pest control. Consider using fly trapping devices and place in appropriate areas or installing an air curtain near back door if problem persists. |