|
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 top of container in handsink. CDI- moved to make access for sink. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
.3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P: Observed raw chicken over vegetable mix and cooked chicken in walk-in cooler. Observed unfrozen beef in bus tub in freezer sitting on boxes of noodles. CDI- foods rearranged to prevent cross contamination. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
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 cream cheese / crab not date marked. Observed foods that had been frozen lacking dates removed from freezer. CDI- discard cheese, discussion about double labeling date foods prepared and placed in freezer and date removed from freezer. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 : Do not place cooling foods into small refrigeration units where air cannot circulate around food. Observed cooked chicken 65 F in small prep cooler. Do not cover foods that are cooling. Found cooling dumpling mix (71 F) and noodles (54 F) covered in walk-in. CDI- vented covered foods. Moved chciken to freezer. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
|5-501.17 Provide a covered waste bin in female restrooms. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Found fish said to belong to employees on shelves with retail food. |