|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF Maintain easy access to handsinks at all times. Observed prep table partially blocking hand sink near ice machine in kitchen. Sink was accessible but a tight squeeze. Prep table was moved to open access. Provide trash receptacle for same hand sink. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed 1 tray of cole slaw in individual cups in upright with portions at 50 - 62 F. The unit appeared to be holding foods at ~ 41 F. Manager reports that slaw is removed from unit and placed out for heavy service time. Gave instruction to only remove small portions and mark with time required for discard. |
|
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 cooked potatoes cooling within time in deep tub. Potatoes were portioned onto 3 sheet pans and placed in freezer for rapid cool down. Observed 2 large plastic cans on rollers with cole slaw made earlier in day. Recommend further dividing large quanity so slaw cools more rapidly. |