|
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 Observed employee using a handsink to wash a thermometer. Handsinks can be used for nothing other than handwashing. CDI- Employee educated on only using handsink for handwashing. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed one pan of chicken that was cooked and cooled yesterday with no date mark. Ensure all TCS foods are properly date marked. CDI- Yesterday's date placed on chicken. |
|
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 a can of diced tomatoes had been transferred to a container with a tight fitting lid and placed in the walk in cooler. Keep TCS food uncovered during the cooling process. CDI- Lid removed from tomatoes. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dust accumulating in the fan in the walk in cooler. Cleaning needed. |