|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed rear handwash full of bucket lids. CDI handwash cleared. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooler ambient temperature at 44 degrees. Observed chicken, beef, lo mein, generals chicken , sweet and sour chicken at greater than 41 degrees . CDI all products made yesterday discarded all products made today moved to freezer and were properly cooled. PIC adjusted temperature on walk in and unit was at 39 degrees by end of inspection. |
|
31
|
0.50
|
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 beef , raw chicken , sweet and sour chicken , generals chicken and chicken wings cooling in walk in at ambient temperature of 43 degrees. CDI moved to freezer and proper cooling achieved. |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed all three gaskets in need of replacement in prep unit 2. |