|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Dispenser at back handsink was not dispensing paper towels. CDI- PIC fixed dispenser and stated he has an order to obtain a new one.
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Front handsink was not accessible with a trash can and rack of bread blocking access. |
|
19
|
1.50
|
Proper hot holding temperatures |
No |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Two food items were recorded below 135F. CDI- Items left for the remaining hour and then was to be discarded. |
|
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 and active stirring. Cold air must flow around product to remove the heat. -Pf Apple cabbage slaw recorded at 50F. CDI- PIC stated product was just prepped and was cooling down. Product moved to WIC to cool down properly. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed minor wet stacking of plates. |