|
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. Observed pasta employee filling bowl with water from handsink. CDI - PIC corrected employee, water discarded and obtained from prep sink with a new bowl. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed large pot of chicken stock from yesterday in walk in cooler. Stock measured 46F. CDI - voluntarily discarded. PIC explained that he had used an ice wand to cool product. We discussed adding an ice water bath to the process, which he will try in the future. Also observed pomodoro sauce cooling in walk in freezer. Sauce was divided into six 5 gallon containers. Containers were covered and some were stacked. Cooling rate over 24 minutes was less than required. CDI - PIC reheated some sauce to above 165F to start over, put the rest into shallow uncovered bus tubs and placed back in walk in freezer. PIC practiced calculating cooling rates and monitored. Sauce cooled faster than required rate with new method. |
|
31
|
0
|
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 pomodoro sauce cooling in walk in freezer. Sauce was divided into six 5 gallon containers. Pans were covered and some were stacked. CDI - PIC reheated some sauce to above 165F, put the rest into shallow uncovered bus tubs and placed back in walk in freezer. PIC plans to use this cooling method in the future. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed powdered sugar shaker unlabeled. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed ceilings and walls in poor repair in some areas. It appears to be due to age as well as upkeep.
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed better cleaning needed in a few areas such as under and behind shelving and equipment as well as tops of coolers on retail floor. |