|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for hand washing .-Pf Observed hand washing sink basin with items stored inside. Ensure that hand washing sinks are used for hand washing only. -1 point. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P-P Observed raw hamburger beef cooling at 0/minute cooling rate. This is in large part due to the methods involved with cooling. CDI- raw beef was unwrapped and placed in walk in cooler for proper cooling. -1.5 points. |
|
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 raw beef being cooled while heavily wrapped in the display cold hold case. Display cold hold case is only meant to be used to cold hold and not cool food items. CDI- food items were unwrapped and placed in walk in cooler to properly cool. -.5 points. |