|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
Yes |
. 5-202.12 Provide at least 100F water at handsinks.-Pf
Observed handsinks in both restrooms at <100F today( see chart). VR in 10 days. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 lettuce that was near the end of its cooling time and still was at 54F today while it was stored in a deep portion, tightly covered, and in a plastic container. Use approved methods such as the ice bag used on chopped lettuce, or place in shallow, uncovered metal pans to cool this product quickly. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf
Observed a crack on the inside of the salad mixer making it hard to clean. PIC agreed to order a new one and set this one aside so employee do not use. |