|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink at beginning of inspection. CDI - paper towels provided. - 0 - |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
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 rice cooling from the night before at 44F. CDI - PIC voluntarily discarded 4 pans of rice. Discussed cooling and cooling methods with PIC and head chef. - 1.5 - |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed facility holding fried chicken on TPHC without procedures. CDI - TPHC form filled out and emailed to PIC. Discussed proper time marking and TPHC usage. - 1 - |
|
31
|
0
|
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 rice cooling from night before at 44F. Rice stacked tightly in deep container with holes in the sides. PIC stated they ambiently cool their rice until it isn’t steaming, then move the rice to the cooler on sheet pans to finish cooling. Upon discussing with chef, it is believed that the rice was packed into deep container before it was fully cooled. CDI - Discussing different cooling methods (thinner pans, use of freezer). Be sure to check temperatures with thermometer. Facility has greatly improved on cooling and cooling methods. - 0 - |