|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.111 Manual Warewashing Equipment, Hot Water Sanitization Temperatures - P Observed washing with hot water that is below 110F. All washing requires soap and hot water that is at least 110F. This includes washing buckets and the 3 compartment sink. -CDI The water in the 3 compartment sink was filled with hot water to bring the temperature up. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - PF Observed containers of beans and chicken to be cooling stacked and covered. This is not a proper cooling method. The items were measured to be above 45F, but to still be within the cooling time limits. -CDI The beans were uncovered and moved to a freezer. The chicken was spread out on a sheet tray and iced to improve cooling. Always use proper cooling methods to cool items as fast as possible. -REPEAT |
|
38
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Prohibition-Jewelry - C Observed staff member to be wearing a ring with gems in it while handling food. Food handlers shall not wear items from the elbow down except for simple metal band rings on the fingers with no gems, in-lays, or cut-outs. |