|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf OBSERVED ice in handwash sink near bar area. CDI. PIC ran water to melt ice down and directed employees to hand wash only sign that was posted above sink. |
|
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 pans of raw chicken stacked on top of each with lids on each container cooling in the walk in cooler. CDI. PIC had employee vent lids to reduce temperature rapidly. |
|
48
|
1
|
Hot and cold water available; adequate pressure |
No |
No
|
Yes |
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf OBSERVED three comp sink reaching a high of 114F. VR within 10 days to ensure temperature is increased to at least 120F. |