|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no hand drying device at first handsink in kitchen to the immediate right. CDI - PIC placed paper towels at handsink and PIC stated work order to repair wall mounted paper towel dispenser today. -1- POINTS NOT ESCALATED TODAY AS THE CONDITION WAS BETTER THAN THE LAST INSPECTION |
|
20
|
1.50
|
Proper cooling time & 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. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed cooked chicken cooling at room temperature not meeting 70F within 2 hours. CDI - PIC voluntarily discarded. -1.5- |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed cooked chicken cooling at room temperature at a rate of .20 degrees per minute and not reaching 70F within 2 hours. CDI - PIC voluntarily discarded. -1- |