|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf observed mens restroom without hand towels. cdi added hand towels. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
.3-302.11(A) Separate the different types of raw animal foods. -P observed raw chicken and raw beef in bus tub with standing water thawing. cdi by seperating chicken and beef. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed utensils in 3 compartment sink not being properly sanitized. Utensis were being rinsed with sanitizer. CDI by filling compartment and soaking utensils in sanitizer.
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf observed dish machine rinse not reaching 180F to sanitize utensils. cdi by hooking up chlorine sanitizer to dish machine. |
|
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 observed rice and beans stored on countertop < 135F. cdi reheated to 165F for 15 seconds. |
|
33
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Observed beef and chicken thawing at prep sink in standing water. |