|
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 no paper towels at hand sink at 3 comp sink. PIC noted no dishes have been washed yet today. CDI - PIC provided paper towels. - 0 - |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
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 no time stamps marked on pizza sauce. CDI - PIC took pizza sauce out of cooler at 10:30 this morning. EHS allowed PIC to mark beginning and end times. - 1 - |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 sauce and chicken tenders cooling tightly covered and stacked in walk in cooler. CDI - PIC uncovered and unstacked items. - 0.5 - |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several plastic and metal containers wet stacked in dish area. CDI - PIC and EHS unstacked several containers. Few containers moved to 3 comp sink due to sour smell. - REPEAT - 1 - |