|
8
|
0
|
Handwashing sinks, supplied and accessible |
No |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed pizza rack hanging on the mixer was blocking the use of the hand washing sink near the pizza line. CDI- the pizza rack was moved to a storage area.
NO POINTS DEDUCTED |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed ranch dresssing at a rate of 0.03 and garilc in oil at a rate of 0. CDI - both products were divied into smaller pans and into an ice bath. Both products were cooled below 45 within 2 hours. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed tomato basil sauce carried over from Tuesday. Ensure that all TPHC food is discarded at documented time. CDI- the tomato basil sauce was voluntarily discarded by PIC. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 Cooling Methods - PF Observed a containers of ranch dressing and garlic in oil were cooling in large deep container with lid on tight. Both products were portioned into smaller containers and vented for air circulation. the garlic in oil was also put on ice in the walk-in for quick cooling. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several in-use wiping clothes were not stored in sanitizer througout the prep line and kitchen. |