|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handwashing sink with several buckets stored in it blocked by a rack. CDI-buckets and rack relocated |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
l3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cooked chicken, pork, noodles and cut cabbage not datemarked as required. CDI-product datemarked. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 chicken cooling 30 minutes at room temperature. CDI-chicken placed in freezer to rapidly cool. Discusssed cooling parameters with PIC and staff. |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Observed chicken thawing at room temperature on speed rack. Thaw product under running water (less than 70F) , under refrigeration or as part of the cooking process. CDI-chicken placed in walk-in cooler. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food and debris build up on floors behind the grill and fryers. REPEAT |