|
8
|
2
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
Repeat: 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed front hand sink blocked by cooler and kitchen hand sink blocked by containers of plantains. CDI, items removed. |
|
18
|
3
|
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 41F. -P Observed refried beans and chicken tacos cold holding above 41F after cooling overnight. CDI, items discarded by PIC. |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw beef, raw shrimp, raw chicken, popusas, refried beans, red salsa, cooked pork, and cut lettuce cold holding above 41F. Observed internal temperature of walk in cooler at 48-50F. CDI, items discarded by PIC. PIC called technician to service walk in cooler. Facility voluntary closed until technician can service walk in cooler. Verification required. |
|
33
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Observed fish thawing in still water at 3 compartment sink. CDI, items relocated to prep sink. |