|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
No |
5-202.12 Provide at least 100F water at handsinks.-Pf Observed water temperature barely reach 100F in front area. The water took a couple of minutes before reaching 100F. When the hot water is turned on at another sink, the temperature of the handwash sink decreases. Needs repair.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handwash sink in back and in the women's bathroom. CDI-Towels were placed into the containers. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed no labeling on sanitizer buckets. CDI-Buckets were labeled and explained to PIC that the clear plastic containers shall not be used for food storage after being used as a sanitizer container. Recommended the red sanitizer buckets to use instead of the clear containers to identify that it should only be used for sanitizer. |
|
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 Observed three containers of lettuce in the walk in cooler that had been prepped at 10am sitting at 60F with the lids still on the container. After checking that temperature 30 minutes later, the lettuce was still at 60F. CDI-Had the containers lids taken off and had the container placed on a bed of ice for rapid cooling. Ensure that the water is cold prior to filling into the container. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed multiple squeeze bottles of sauce with no labeling to indicate the food product. CDI-The bottles were labeled. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths sitting on shelves and prep counters, CDI-The cloths were moved to a sanitizer bucket. |