|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf: Found containers stored in handsink in dish machine area. CDI- sink cleared. |
|
18
|
0
|
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 45F. -P: Found mushrooms at 78 F cooling at room temperature on sheet pan which was 78 F. Found boiled chicken after 1.5 hours at 81 F on cooling cart at room temperature. Chicken still was to be made into chicken salad. CDI: chicken diced and moved into walk-in on sheet pan. Chicken was 51 F after 30 minutes. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Found many items in flip tops of coolers above 45 F. Prep coolers are holding units, do not rely on them to cool foods within time / temperature parameters. CDI-foodsplaced on cooling carts and moved to walk-in cooler. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
Yes |
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 : Blanched vegetables being placed in flip tops for cooling. Observed TCS foods cooling at room temperature while well within the danger zone 135F-70F. Foods still in cooling process moved to walk-in cooler.
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf: Facility cools many foods in high volume. available cooling capacity is marginal to keep up with demand without amending cooling processes. |