|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. Observed multiple hand washing sinks without hand washing signs. Provided PIC with some. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. Observed unwashed produced stored directly above washed produce. CDI. PIC removed. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed chicken, beef in RI cold holding at temperatures above 41F. CDI. PIC voluntarily discarded.
***All other food was holding at right temperatures. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed
rice, beef in WI cooler without date marks. CDI. PIC date marked. REPEAT
Significant improvement from last time. |
|
31
|
0
|
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 shrimps cooling in RI in a covered container. CDI. PIC removed to cooler and opened the container. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Food Storage-Preventing Contamination from the Premises - C. Observed sauces stored in open contaainers under boxes of unwashed food in the WI cooler. CDI. PIC changed the storage.
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of canned food stored directly on the floor in the dry storage area. CDI. PIC indicated that they just had a delivery about 2hours ago. Needs to be removed. |