|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. -Pf Observed 5-gallon bucket stored in hand sink next to three compartment sink. CDI: Education provided and bucket moved. |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. - Observed sesame chicken, sweet-n-sour chicken, and noodles cooling too slowly too meet cooling parameters. See temp chart for details. CDI: Education provided, product stirred/spread out on sheet trays for rapid cooling. |
|
33
|
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 sweet-n-sour chicken cooling in ambient air on speed racks and sesame chicken cooling in ambient air on drain board of prep sink. PIC stated product prepared @11am. CDI: Education provided and product moved to walk-in cooler for rapid cooling. |