|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.11 Handwashing Cleanser, Availability - PF Observed empty hand sink soap dispenser in the bakery area. CDI (corrected during inspection) Soap dispenser refilled. 1 pt |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed sauté pan dipped into the sanitizer vat and placed on the drainboard. Follow manufacturer's instructions to sanitize for 1 minute. CDI by submerging the pan in sanitizer for 1 minute. 0 pts |
|
17
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed meatballs 94F in the steam well for service. Ensure food is reheated to at least 165F for hot holding. CDI Meatballs reheated to 190F on the stove top. 0 pts |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 just made coleslaw 58F container placed in the WIC covered. Also noted pulled chicken 42F covered from yesterday. CDI by uncovering both containers and stirring the food. Ensure food is stirred during the cooling process.
4-301.11 Cooling, Heating, and Holding Capacities-Equipment - PF Observed WIC at capacity. Recommend adding more refrigeration. Back office area could be turned into a second WIC. |