|
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 cutting board stored in the server area handsink. Cuttingboard is used for lemons. CDI by PIC removing cutting board from sink. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P Observed eggs stored over raw beef and pork in the prep reach in unit. CDI by PIC rearranging the items so that chicken products were all on the same shelf. |
|
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 Observed cooked noodles cooling in a flip top unit on top of other items while also tightly wrapped. Do not cool items in the flip top unit, use the walk in cooler or freezer to cool items so that it is insured that they will reach their cooling temperatures in a timely manner, as well as not heating up surrounding items in the flip top unit. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored outside of sanitizer buckets throughout facility. |
|
41
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed tongs stored on an oven handle, such that when the oven is opened the tongs may contact the floor, as well as tongs stored in a soiled pan. Insure utensils are stored in a clean, dry location. |