|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed broken soap dispenser at hand wash sink in back prep area. CDI, bottle of soap provided.
6-301.14 Post a handwash sign at each handsink. Observed no hand washing sign in men’s restroom. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored over crab. CDI, items re-arranged by PIC. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soiled meat saw. CDI, item to be Washed/Rinsed/Sanitized. |
|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
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. -P Observed tamales and refried beans at 70F and 51F respectively. PIC states foods were yesterday and cooled overnight. CDI, voluntary discard by PIC. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed marinated chicken cold holding at 49F. CDI, voluntary discard by PIC. |
|
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 refried beans and tamales cooling in large deep bus tubs and tamales tightly packed. PIC states foods are placed in ice bath and left out to cool until they reach 65F, then placed in walk in to cool. PIC states there is limited monitoring of temperatures when cooling. CDI, voluntary discard by PIC. EHS explained correct cooling methods to PIC. |