|
8
|
2
|
Handwashing sinks, supplied and accessible |
No |
Yes
|
Yes |
5-202.12 Provide at least 100F water at handsinks.-Pf Hot water at handwash sink in bakery area did not reach above 85F. Provide 100F. VR. REPEAT. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed prepped lettuce in WIC recorded above 45F (see chart). Date sticker indicated it was prepped that morning. Lettuce was wraped in silan wrap. CDI- Lettuce uncovered to allow proper cooling, |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deeply grooved cutting boards. REPEAT. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.15 Provide dumpster, waste containers that are of sound construction. Lid of dumpster was dented and can no longer be effectively closed/open. PIC stated he had been working on reparing lid for some months. No points deducted. |