|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. Observed a few hand sinks without signage. Add signs at each handwash sink stating that employees must wash hands. |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed par cooked salmon and chicken holding in cold drawers. CDI - voluntarily discarded. Educated PIC and left forms to be filled out if facility wishes to pursue approval for non-continuous cooking. |
|
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 speed rack in dry goods room. Rack was holding several trays of cooked pastas and cooked onions. Each tray was labeled with a time. Some had been cooling for 3-4 hours and measured 72F. CDI - all voluntarily discarded. |
|
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 several areas of the kitchen where coolers were not keeping TCS foods cold enough. Most of these were near hot appliances such as the grill. Facility had just finished a busy lunch. CDI - some TCS foods voluntarily discarded, others which had been out of temperature control for a short time were rapidly rechilled by moving to freezer, walk in cooler, or adding ice. Example - salmon cakes chilled from 48F to 38F in about 30 minutes. Discussed putting some items under Time as a Public Health Control (TPHC). Left forms with PIC. |