|
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 Bucket stored over handles and faucet of hand sink. CDI - Bucket relocated. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P Container of raw chicken stored on top of container of raw beef in low prep cooler. CDI - Cooler rearranged with raw chicken on bottom. |
|
18
|
1.50
|
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 Salsa made this morning cooled from 75F to 73F in one hour and would not cool from 135F to 70F within 4 hours. CDI - Adjusted cooling method; cooled to 68F in 15 minutes. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 Salsa cooling in a deep container witht the lid on. CDI - Lid removed and container placed in an active ice bath. |