|
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 food employees use handwashing sink as dump sink, as well as to get water for sanitizer bucket as well as to fill hot well. CDI, food employees corrected by instruction. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored above ready to eat carrots, observed raw fish stored above produce. CDI, Items reversed.
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed cut, ready to eat cabbage without covering, observed bottom of second container directly on cut cabbage. Cabbage protected. |
|
18
|
1.50
|
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 45F. -P Observed cooked carrots in walk in cooler at 50F. PIC stated carrots were set to cool on 11/5 at night. Carrots did not reach 45F within 6 hours. CDI, PIC voluntarily discarded carrots. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 cooked carrots cooling from night prior to inspection in tightly covered container. Cooked carrots did not reach 45F within 6 hours. CDI, PIC voluntarily discarded carrots. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dark build up on
gaskets. Observed shelving in need of cleaning. |