|
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 ice dumped in handsink. Observed cart blocking handsink. Observed no trash can near hand sink near office. CDI- Ice drained, cart moved. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - 0 pts - Observed eggs reading 120-131F on the line. CDI - Discarded. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 - Observed deep container of chicken and mixed vegetables tightly covered. CDI - Placed on sheet tray and cooled. / Observed other items tightly covered (turkey/sausage). CDI -Vented. / Observed melons placed on display without cooling. CDI - Cooled rapidly in freezer. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
Yes
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. - Observed one bucket on the floor.
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.- Observed bucket reading 0 ppm. |