|
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 items stored on floor in front of prep room handsink. CDI - PIC instructed pathway to handsink cleared. Items moved. -1- |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 stacked and lidded containers of romaine lettuce in cooling process from earlier in shift. CDI - PIC unstacked and vented lids on romaine. -.5- |