|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels present in the rear, dish area handsink. Towels were provided by PIC. |
|
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 Observed cole slaw left to cool in the walk in freezer while the bulk container was covered with plastic wrap. Wrap was vented by EHS to allow cold air entry. Observed salads cooling in a prep cold hold unit, which lacks the proper air flow to properly cool foods. Violation was addressed by PIC before EHS intervention and items were placed into the walk in cooler by an employee. Items were later temped at 45F within an hour window of prep time. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed one wet wiping cloth that had been left on a metal container of bagged dry goods. Item was placed into a sanitizer bucket by an employee. |