|
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 evidence of sauces dumped down hand sink in kitchen. CDI - PIC cleaned out hand sink. Hand sink may only be used for hand washing.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf Observed no paper towels at hand sink on server line. CDI - PIC provided paper towels.
- 1 - |
|
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 prepped chicken cooling in prep unit. Observed several containers of lettuce cooling tightly covered and stacked in walk in cooler. Observed diced tomatoes cooling tightly covered in walk in cooler. CDI - PIC moved chicken from prep unit to walk in freezer to rapidly cool, uncovered diced tomatoes, and instructed employees to uncover and stagger lettuce containers to allow proper air flow. - 0.5 - |
|
35
|
0
|
Food properly labeled: original container |
No |
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 several shakers, sauces, and containers of oil present on cook line without labels. Label all items not easily identifiable. - 0 - |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several containers wet stacked at dish drying area. CDI - PIC unstacked several containers and discusses proper air drying techniques with employees. - 0.5 - |