|
8
|
2
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
6-301.13 Handwashing Aids and Devices, Use Restrictions - C. All handwashing sinks shall be used for handwashing only. Observed a metal pan in the handwashing sink in the kitchen upon arrival. CDI- metal pan was moved to the dirty dish area. R. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P. All foods shall be stored in order of final cook temperature. Observed raw chicken being stored over raw meat in the walk in cooler. CDI- raw chicken was moved to the bottom shelf. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
General Comment: 4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P. All in use utensils shall be sanitized every 4 hours to prevent cross contamination. PIC stated that the ice scoop used for scooping ice to put beneath the raw fish in the display cooler was only sanitized every night. CDI by instruction. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. All potentially hazardous ready to eat foods shall be hot held at 135F or above. Observed cooked pork skin hot holding at 100F in the pork skin hot holding unit. CDI- cooked pork skins were voluntarily discarded. |
|
33
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Thawing - C. All potentially hazardous foods shall be thawed under running water or in a refridgerator that holds at 45F or below. Observed raw chicken being thawed in a box on the two compartment sink. CDI- box of raw chicken was moved to the walk in cooler to propperly thaw. |