|
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 coffee holder being rinsed out in the handsink- employee stopped to correct. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF
Observed rehydrated tomatoes mixed with garlic and oil that was past 7 days- discarded today. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf
Observed windex stored in a bottle labeled as santizer-relabeled to correct. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 pasta salad, chifk3n salad, and cream cheese cooling in small refrigerators, in deep portions, and in plastic containers. Products moved to the freezer to chill down quickly today. Discussed different methods such as shallow portions, metal pans, using the freezer, pre-chilling ingredients etc. Keep taking cooling temps and see what methods work and which ones do not. Use thermometer on a regular basis to check cooling foods. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
Observed build up on walk in cooler walls, walk in vent, and the boiler vent. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-501.110 Using Dressing Rooms and Lockers - C
Observed cell phones stored in a container used to store togo cups. |