|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed brushes used for cleaning fryers stored in hand sink. CDI-items removed.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels available at hand sink. CDI-towels proivded. |
|
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 several rotisserie chickens stored below 135F in hot hold unit. CDI-temperature on unit turned up and chickens placed into walk in cooler to rapidly chill. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed rotisserie chickens cooled down and stored in walk in cooler to be put out and sold cold. PIC stated that chickens are held for no more than 7 days. Observed temperature of chickens to be around 43-44F. Items may only be held 4 days if tempertaure is above 41F. Did not observe any items past 4 day hold time. CDI-instruction given to PIC. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 several packaged rotisserie chickens, fried chickens and chicken tenders cooled and actively cooling in walk in cooler in closed clam shell cases. Cool foods uncovered and vented. REPEAT. |