|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Hand Drying Provision - PF - Observed no disposable towls provided / accessible at 2 handwashing sinks. CDI, towels provided. |
|
18
|
0
|
Proper cooling time and temperatures |
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 rotisserie chicken cooling from night before in covered containers between 42-44 degrees F. CDI, operator voluntarily discarded chicken. |
|
31
|
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 - Observed rotisserie chicken cooling from night before in covered containers between 42-44 degrees F. CDI, operator voluntarily discarded chicken. PIC removed cover from chicken recently placed in unit to cool. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-203.11 Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf - Observed food thermometer not accurate to within + or - 2 degrees F. CDI, thermometer calibrated on site.
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf - Observed no small probe thermometer available for use. Vr required to ensure small probe themometer provided. |