|
8
|
0
|
Handwashing sinks, supplied and accessible |
No |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for hand washing .-Pf Observed wet wiping cloth inside of front hand sink basin. CDI- notified manager of findings and cloth was removed from sink before the inspection concluded. 0 points. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pasteurized eggs hot holding at <135 degrees F. CDI- PIC discarded eggs..-1.5 points. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw chicken inside of raw chicken cooler cold holding at 43 degrees F. CDI- PIC placed raw chicken in the walk in cooler for cooling. All other raw chicken in same unit were reading at 41 degrees and below. REPEAT-1.5 points. |
|
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 lettuce and tomatoes cooling in tightly covered containers while stacked on
top of each other in reach in under counter cooler. Ensure adequate steps are taken to ensure TCS foods are
cooled in a manner that allows for removal of heat. CDI- PIC uncovered/un-stacked cooling foods to
meet ambient air cooling rate by the end of the inspection. REPEAT - 1 point. |
|
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 container of sugar not labeled. 0 points. |