|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Hand wash at 3 compartment sink out of soap. CDI PIC instructed to change soap.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed rear handwash with no paper towels. CDI instructed PIC to add paper towels. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed sticker residue on numerous pans in clean dish area. -0 points- |
|
18
|
1.50
|
Proper cooling time and temperatures |
No |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed three trays of sausage burritos according to pic prepared at around 6-8 this morning still at 48 degrees. CDI discarded. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed numerous tcs foods in reach in at greater than 41 degrees. See chart above. CDI discarded. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 sausage burritos cooled tightly wrapped and stacked in low boy . All products missed cooling time range and were discarded. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed gaskets in reach in freezer and low boy where sausage burritos are stored in need of replacement. Observed reach in cooler unable to maintain temperatures . |