|
8
|
0
|
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 in bottom of handsink. CDI-PIC removed ice and instructed to only use handsink for handwashing. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed cole slaw that PIC stated was prepared last night in reach in cooler at 49F. CDI-PIC voluntarily discarded the product. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cole slaw in the reach in cold low unit at 50F. CDI-PIC moved the cole slaw to the walk in cooler to cool product to 45F or lower. PIC stated that the coleslaw in the cold low unit for only 20 minutes and prepared this morning and temped at 45F when leaving main kitchen. |
|
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 large batch of coleslaw with tightly wrapped plastic wrap and lid on top of container that PIC stated was prepared last night in reach in cooler at 49F. CDI-PIC voluntarily discarded the product. |