|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf: Observed handsink being used as a dump sink in kitchen. Ice observed in sink. CDI- sink cleared.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf: No hand towels at dish pit handsink. CDI-paper towels provided. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed bok choy and asparagus uncovered in walk-in. |
|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
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: Found deep volume and covered container of elbow macaroni 74 F after 2.5 hours. CDI- food was voluntarily discarded. Observed mushrooms cooling in walk-in on cooling cart, cooling at rate of .42 F / minute. Mushrooms had time to have method corrected. Mushrooms spread in thinner layer and uncovered. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Feta cheese not being date marked when packages are opened. One opened container date marked with date of opening, two days prior. |
|
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: Elbow macaroni being cooled in tightly sealed container in dense volume. Mushrooms cooling mounded up on sheet tray and loosely covered. See #18 above. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed slow drip at bar handsink. |