|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
Yes |
5-202.12 Provide at least 100F water at handsinks.-Pf - Observed the handsink in the employee restroom only reaching 95F. Adjust to get at least 100F. Verification required 9/9/2015 |
|
31
|
0.50
|
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 just prepped tomatoes, ham and lettuce tightly covered and cooling in the reach in unit. CDI - Items were uncovered and placed in the walk in cooler to cool. |