|
6
|
2
|
Hands clean and properly washed |
No |
No
|
No |
2-301.15 Only wash hands in handwashing sink.-PF Observed PIC attempt to wash hands in 3-comp sink. CDI - PIC washed hands in handsink. REPEAT -2- |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed overstacked grilled chicken in hot holding at 46-50F. CDI - PIC had employee take product down to the fill in and send overstacked items back to walk in to cool. -1.5- |
|
31
|
0
|
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 items cooling in walk in with layer of plastic wrap and then a lid present. CDI - PIC instructed to vent containers while cooling. The extra layer of plastic serves as an insulator. -0- |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed wash water at 100F, but no indication of lower temperature on detergent container. Maintain 110F while washing in 3-comp sink. -0- |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed ceiling vents with dust buildup present. Clean. -0- |