|
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 Front handsink at front counter being blocked by several containers stacked on top. CDI. Containers removed. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Refried beans observed on counter below 135F. CDI. Discarded. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Beef stomach and whole beef observed above 41F (see chart above). CDI. Moved to cooler to cool. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Facility is cooking and cooling multiple foods in dense pans at room temperature or on countertops. There is one large pan for ice baths and a reach-in cooler that do not have enough capacity to effectively cool all foods being prepared. EHS will return on 8/3/2020 to assess if cooling has been reduced for amount of refrigeration or being conducted effectively. |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Whole raw beef observed thawing in standing water in prep sink. Moved to cooler. A large pot of frozen cooked meats observed thawing at room temperature. Thawing must be conducted under refrigeration or running water 70F or below. |
|
37
|
2
|
Contamination prevented during food preparation, storage and display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Cooling pots of food observed on floor in back of kitchen. Repeat violation. |