|
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 a trashcan blocking the handsink. CDI-trashcan was moved from in front of sink. Observed an employee use the handsink to fill up a pitcher. CDI-water was poured out. PIC and employee instructed to only use handsinks for handwashing and nothing else. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
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 containers of squid that were not date marked. PIC stated that the squid was prepped yesterday. CDI-food was properly dated. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Common Name-Working Containers - PF Observed a working bottle of dish liquid that was not labeled. CDI-a label was put on the bottle. Explained to PIC that all working bottles of toxic materials must be labled with common name. |
|
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 lettuce cooling in a container with a strainer of ice on top. Observed a tray of spinach cooling in an ice bath that did not have enough ice in it to properly cool the spinach. CDI-the strainer of ice was removed from the lettuce and ice was placed into the lettuce to allow it to rapidly cool. More ice was added to the ice bath for the spinach. |
|
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 working bottle of oil and a sauce that were not labeled. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed general cleaning of facility needed. |