|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. Observed no handwashing signs at handsinks in kitchen. CDI hand signs provided and posted. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed thousand island dressing, tatziki, ranch, mayo, and half and half that was above 45F in a reach in at 54F. CDI items disarded. PIC stated they will get rid of front bar reach in and no longer use it. Repeat. |
|
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 that was stored in reach in unit as if it was fully cooled at 50F. CDI item uncovered and placed in walk in to complete cooling process. |
|
33
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Food shall be thawed in refrigeration, or fully submerged under water with no more than 70F running above product. Observed chili that was fully submerged and thawing in 139F water. |