|
8
|
0
|
Handwashing sinks, supplied and accessible |
No |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed hand washing sink in front prep area with no hand soap. CDI- PIC installed hand soap as needed. 0 points. |
|
18
|
1.50
|
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 41F within 4 hours. -P Observed cole slaw that was said to of been cooling since yesterday at 43-44F. CDI/VR- Cole slaw containers were voluntarily discarded. -1.5 points. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cole slaw, raw tenders, boiled eggs, containers of lettuce and other foods were cold holding between 42-44F. Observed eggrolls and raw chicken inside of cold hold refrigerator drawers that was said to turn on and off periodically. CDI/VR- PIC is to voluntarily discard all out of temp foods that were said to be prepped last night. An emergency 24 hour VR shall be placed on facility to have both cold hold drawers and walk in cooler adjusted so that it is properly cold holding. All foods that were prepped today were moved to the walk in freezer to cool and stored in cold hold Units along the front line that are properly working. |
|
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 containers of Cole slaw and lettuce cooling stacked and wrapped inside of a damaged walk in cooler. CDI- all out of temp foods cooling were discarded. All of the recently prepped food was moved to freezer to cool. -.5 points. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-302.14 Sanitizing Solutions, Testing Devices - PF Facility was missing Quat test strips. CDI- EHS left quat test strips onsite and required PIC to order new strips so that they can tell adequacy of sanitizer strength.
General Note** Ensure that sanitizer buckets are made at all times. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions - C Clean and better maintain soiled walls along the 3 comp sink area. Remove buildup from interior of cold hold drawers gaskets. -.5 points. |