|
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 a push cart full of blue trays blocking the hand wash sink near the serve line. CDI-The cart was removed to allow for proper access. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P
Observed missing date labels on open packages of ham and turkey, and small containers of coleslaw. CDI-All items were discarded.
Observed yogurt past its time/temperature date marking requirements. The manager explained that the yogurt was to be kept for the staff to use. CDI-Explained that separation of staff food is needed, but the manager still discarded the product. |
|
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 sausage biscuits cooling on the prep counter below 135F. CDI-The biscuits were quickly moved to the walk in cooler to finish the cooling process. REPEAT. |