2-2D – adequate handwashing facilities supplied & accessible
511-6-1.07(3)(a) – handwashing cleanser, availability (pf)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Handwashing cleanser lacking at handwashing lavatory. Location Bar Hand Sink. PIC placed soap at the hand washing sink.
4-2A – food stored covered
511-6-1.04(4)(c)1(iv) – packaged & unpackaged food, food stored covered(c)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: (Cooked Shrimp, Onions, and Mixed vegetables ) found stored in (Reach in cooler) uncovered and subject to contamination. Pic had employee place lids on containers.
6-1B – proper hot holding temperatures
511-6-1.04(6)(f) – time/temperature control for safety; hot holding (p)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Potentially hazardous food not held at 135 degrees Fahrenheit or above. Observed Chicken at 123 F, Queso Cheese Dip at 120 F, and Cooked Spanish Rice at 122 F in steam well. The pic had employee toss the items.
