|
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. Washing crates stacked completely blocking access to papertowels handwashing area. CDI- PIC Rebecca Hinson corrected. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. One small container of hummus not under temperature control. See chart for temperature. CDI- placed back in cooler for rapid cooling. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
to 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. Container of portioned shredded cheese stacked on container of portioned shredded cheese that was being cooled down. Container of cut chicken tightly covered during cooling process. Both items in walk in cooler. CDI- containers vented |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. In use spray bottle of oil and water at main line not labeled. Label both |
|
47
|
0.50
|
Non-food-contact surfaces clean |
Yes |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dried debris on top of dish machine, on side and under back side of fryer, and unused exterior nozzle at bar. Cleaning of mentioned areas is needed. |