|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
General Comment
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Paper towel dispenser not functioning in women's room. CDI - Batteries replaced; now functioning. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
General Comment
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Four small portioned bags of shrimp butter compote stacked above top of pan and holding above 45F in flip top. CDI - Out of temp bags discarded as they were stored in this fashion since the previous night; all other cold holding was below 45F. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 Lettuce preped today and placed in flip top to cool. CDI - Lettuce pulled to place in freezer for rapid cool down. Staff began to place lids on pans before placing in freezer. EHS corrected staff; lids were left off while cooling. |
|
41
|
1
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Spatulas held in sanitizer bucket at cook line. CDI - Spatulas were removed, rinsed, and placed in hot water >135F. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
General Comment
4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Cardboard used to line counter at end of cook line where frying pans are stored. Remove cardboard. |