|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.15 Observed food employee wash hands in dump sink over utensils. CDI- instruction provided ; this sink is not a hand sink FOOD EMPLOYEES shall clean their hands in a HANDWASHING SINK or APPROVED automatic handwashing facility and may not clean their hands in a sink used for FOOD preparation or WAREWASHING, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. Pf |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-202.12 Observed hand sink temp at 92 F. VR A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38oC (100oF) through a mixing valve or combination faucet. Pf |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14 TCS foods shall be cooled according to time temperature parameters.(from 135F to 70 F within 2 hours and to 45 F within 4 additional hours) Both paramteres must be met. Observed multiple sauces cooling at 100-120 F after 1.5 hours. Conducted cooling trial for 10 minutes and observed no temperature drop. CDI- methods changed to meet time |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 TCS foods held cold shallbe maintained at 45 F or colder at al times. Observed portioned butter at room temperature, 70 F. CDI- placed on TPHC Facility to use TPHC going forward, template given. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 TCS foods shall be cooled using effective approved methods. Observed multuple low surface area to volume reatio plastic containers used to coold sauces with only an ice wand inside. CDI- removed to shallow pans and full ice baths with staff stirring. |