|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed containers and cans blocking hand sink in back of facility. CDI- cans and containers were removed. |
|
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 cooked chicken cooling in deep, covered container. Observed fried chicken cooling in prep sink but not not in contact with cooler component. CDI- Cooked chicken was placed in shallow pans. Fried chicken was discarded by management. |
|
33
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Observed raw shrimp thawing at prep sink in bowl submerged in water with no agitation. CDI- PIC turned on water to agitate shrimp. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed one stack of containers that were stacked wet. CDI- containers were seperated and allowed to air-dry. |