|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11(B) Handwashing sinks shall only be used for handwashing. -PF Observed flip top spacers in handsink. CDI - removed the spacers and reminded PIC and food employees that handwashing sinks are only for handwashing. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed slaw prepared on Saturday night (10.29.16) and product has not cooled down to 45F in 4 hrs. Product is stored in large plastic container. CDI - discarded product. Educated food employees and PIC time/temp criteria. Advised to break up product to cool quickly. |
|
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, active stirring, or leave food uncovered to facilitate heat transfer. -Pf REPEAT VIOLATION. Observed slaw cooling in large plastic container covered. Observed boiled eggs cooling in plastic container covered. Observed ham covered in plastic wrap cooling in walkin cooler. CDI - educated to leave products uncovered during the cooling process. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in the kitchen area. |
|
41
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Observed food employee place/store ice scooper with handle in the ice. CDI - removed handle from the ice; advised to place scooper in the holder. |