|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain handsinks in good repair. Handwash sink has been removed from dish area during renovation, will be replaced ASAP. Have all employees properly wash hands at kitchen handsink.6-301.14 All handsinks need handwash signs. No signs on handwash sink in kitchen. CDI- PIC place handwash sign on sink. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Store food by final cook temperature to prevent contamination. Observed shell eggs in same container on make table with RTE advocadoes and onions. Observed raw chorizo stored above cooked beef. CDI- Items properly stored separate by final cook temperature. |
|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
3-501.14 Cool foods from 135 to 70 in 2 hrs and 70-45 or below in 4 more hrs. Observed large pot of soup cooling at room temperature for approx. 1 hr 50 minutes at 118 degrees. Soup would not reach 70 degrees in 2 hr time limit. CDI- Soup reheated to 165 and properly cooled in ice baths and then shallow pans to ensure it reaches 70 degrees within 2 hrs. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
No |
3-501.15 Use approved cooling methods to ensure foods cool quickly. Large pot of soup cooling with no cooling methods in use. Use ice baths, quick chilling equipment, vented or uncovered shallow pans, stir often or other effective methods. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Maintain floors, walls, and ceiling in good repair. Facility is undergoing some renovation and several floors and walls do not meet rules - Transitional item. |