|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf
Observed water for boiling food being filled up in the handsink today- that water was dumped and water from the prep sink was obtained instead. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P
Observed raw chicken and tilapia stored over hashbrowns in the make table- raw meats moved to the bottom shelf.
observed frech toast mix with raw egg stored over noodles- mix moved to bottom shelf.
Observed raw chicken stored over lunch meat today- chicken moved to the bottom shelf. |
|
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 mac&cheese, noodles, and boiled eggs cooling in deep portions, plastic containers, tightly covered. Recommend reducing amount of food in container and cooling with lid off, preferably in the freezer until it falls below 70F or less.
Foods uncovered today and they began cooling quicker. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf
Observed waitstaff that handle ice and bread with nail polish on today- they need to have gloves on when handling exposed food.
Discussed with PIC to correct. |
|
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 clothe towels stored on cutting boards today and on around the chefs waist. Store these in sanitizer when not in-use and do not store this sanitizer bucket on the floor. |