|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed male employee place black bus tub and lid on handwashing sink next to can wash. Handwashing sinks at utensil washing area and prep area were accessible. CDI- Bus tub was removed; operator Jaiver Gonzalez was advised that handsinks must remain accessible. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Mold build up on shield in ice machine. CDI- Operator had cleaned. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
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 . One container of shredded chicken in walk in cooler tightly covered during the cooling process. CDI- method was corrected. |
|
33
|
1
|
Approved thawing methods used |
Yes |
Yes
|
No |
3-501.13 Use approved thawing methods. Bag of raw beef at prep sink for thawing per operator statement. No running water. Bag was in basin next to large bowl. CDI- corrected. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Protect food from contamination sources not specifically noted by code. Two shelves of opened food items advised to be personal/ employee items stored over facility ready to eat foods and other facility cooked foods. CDI- verbal correction, operator began correcting. |