|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed staff obtain water at handwashing sink when getting water for thermometer calibratikon. CDI by instruction. Some improvement made since previous inspection. |
|
18
|
0
|
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 guacamole with cut tomatoes cooling from between 6:30-6:45 am according to PIC between 42-43 degrees F in covered container at 11am. CDI, guacamole voluntarily discarded by PIC. |
|
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 guacamole with cut tomatoe cooling from between 6:30-6:45 am according to PIC between 42-43 degrees F in covered container at 11am. CDI, guacamole voluntarily discarded by PIC. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean bins wet stacked at 3 compartment sink. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed container bins wet stacked on clean drainboard of 3 compartment sink. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed leak at sanitizer attachment below 3 compartment sink. |