|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf REPEAT. Observed large trash bin blocking handsink in the back prep area. CDI - Trash bin was moved. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed plain hummus, roasted red pepper hummus, cut lettuce, cooked rice, and cut cabbage maintaining temperatures above 41F. See chart above. PIC stated the prep unit broke down about an hour before EHS arrived on site and had already called for repairs. Repair person was already repairing the unit when EHS arrived at facility. Unit is still being repaired. VR to be done by 6/19/20. |
|
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 REPEAT. Observed two containers of cut lettuce in cooling process in reach-in fridge covered tightly with plastic wrap. CDI - Items uncovered.
No signature needed due to COVID-19 guidelines. |