|
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 at the hand sink by the office. CDI - paper towels were provided. |
|
20
|
0
|
Proper cold holding temperatures |
No |
No
|
No |
General comment 3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Observed spinach at 42F and 44F in the reach in cooler. Reminded the PIC of the temperature change to 41F. Any TCS items found holding above 41F in the next inspection will result in points being deducted. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P - Observed a bottle of hand sanitizer and multi-surface cleaner stored on a prep table. CDI - items were removed. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
General comment 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 spinach cooling while covered in the reach in cooler. CDI - items were removed and placed uncovered in the walk in cooler; see temperature chart. |