|
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 pail with sanitizer and wiping cloths stored in basin of handsink. -.5- |
|
31
|
0.50
|
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 rice cooling in melted ice bath that dropped 10 degrees in 50 minutes. CDI - PIC changed method by adding extra ice and draining water. PIC also instructed stirring ab out every 15 minutes. After one hour, rice was 75F. -.5- |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer with wet wiping cloths inside stored on floor under handsink. -0- |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-603.16 (A)(1) Rinsing Procedures - C A rinsing solution shall immediately follow a washing solution and immediately preced a sanitizing solution while manually washing dishes in 3-comp sink. -.5- |