|
8
|
0
|
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 the handsink in the bar area. CDI- PIC retrieved paper towels for the handsink. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer bottles, sanitizer buckets, and degreaser not labeled in the back kitchen area. CDI- PIC labeled all working containers. |
|
31
|
0
|
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 salads in the front reach in cooler being cooled with tightly fitting wrappers. Explained to PIC that salads should be uncovered and cooled before being wrapped. CDI- PIC unwrapped salads to ensure better air circulation for cooling. |
|
35
|
1
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed spices, sauces, and salt and paper with no clear labeled. CDI- PIC labeled items. |