|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf
observed handsink being used as a dump sink. CDI - talked to PIC about proper use for handsink. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P
observed chopped chicken for quesadillas cooling in ice bath. ice was only contacting bottom of container of chicken. observed just cooked chicken being added to cooling container of chicken (increasing temperature of already cooling chicken). container was tagged with 2:00pm time. observed chicken at 90F at 3:30. CDI- chicken moved to freezer for rapid cooling. observed chicken cooling at a rate of 20F per 10 minutes. Discussed alternative methods for cooling chicken with PIC. PIC will use smaller containers for individual batches of chicken. Contianers will be individually marked for time and then moved to the walk-in cooler for cooling. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
observed hot dogs stored in prep cooler > 45F.
CDI by voluntary discard. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P
observed spray bottle of chemical cleaner stored above drainboard of warewashing sink.
CDI moved to chemical storage area. |
|
31
|
0
|
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 inadequate ice bath being used to cool a large container of chicken.
observed tight fitting lid on container.
CDI - chicken moved to walk-in for cooling and left uncovered. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.
observed employee preparing food with bracelet on wrist. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
observed hole in wall in restroom. |