|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf REPEAT VIOLATION Observed no papertowels at the handsink by the 3 comp sink. CDI - provided paper towels to the handsink. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed product out of temperature in the flip top cooler. Product was over stacked; product in containers, but the containers were not stored inside of the well. CDI - educated about being aware of the chill line in each container and to keep product below the chill line. Advised to pull product as needed instead of storing containers out of the well. Brought product walkin cooler to cool down. Also, reminded PIC and food employees that prep units are not made for cooling product. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed mushrooms and onions on stove top in temperature danger zone. Food employee was aware of the 4 hour hold time for TIME control, but facility did not have TPHC paper work. CDI - provided facility with TPHC papers; reheated product to 165F and hot held on stove. |
|
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, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed cooling product in walkin cooler with lid covering product. CDI - educated that when cooling, product needs to be left uncovered to allow heat to transfer from product; uncovered product. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed wash solution temperature at 98F. CDI - advised to drain and refill with hot water. |