|
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 knives being stored in handsink at back of kitchen next to prep area. CDI - knives removed. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed food items inside prep cooler on main line borderline temperature of 45F. Some other items were 44F. Monitor temps in this cooler. Cooler has had issues in the past with keeping food temps 45F/below. CDI - some food items transferred to walk-in cooler and put on ice. |
|
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 carnitas cooling on counter in stock pot at 93F. CDI - carnitas transferred into shallow pans and placed in walk-in cooler to rapidly cool. |