|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand wash sink at kitchen. CDI, paper towel provided by PIC. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed potato salad and macaroni cold holding above 41F. PIC states items were cooked yesterday and left cooling overnight in walk in cooler. CDI, items discarded by PIC. |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked pork, potato salad, raw pork, and raw chicken cold holding above 41F at walk in cooler. Observed cooked macaroni, raw chicken, and cooked turkey legs cold holding above 41F at walk in freezer. Observed slaw and potato salad cold holding above 41F at front prep unit. Observed internal temperature of walk in cooler at 47F and internal temperature of prep unit at 44F. PIC states foods at walk in freezer were moved there this morning from walk in cooler. CDI, all items discarded by PIC. PIC states a maintenance request was made to technician to repair walk in and facility will voluntarily close after foods at front hot line run out. PIC states all foods at front hot line were cooked this morning. PIC states facility will remain closed until walk in cooler is repaired.
Verification Required. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 potato salad cooling in large deep bus tub. CDI, item discarded by PIC. Points not escalated due to observed internal temperature of walk in cooler at 47F. |