|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed front prep line hand sink with chunks of food debris. CDI - PIC cleaned the hand sink and we discussed only using the hand sink for hand washing only. |
|
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 41F within 4 hours. -P Observed shredded lettuce prepped this morning at around 6AM temped at 53 at 130PM, food did not meet cooling parameters. CDI - PIC voluntarily discarded the lettuce. |
|
31
|
0.50
|
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 and active stirring. Cold air must flow around product to remove the heat. -Pf Observed lettuce at 53F. PIC states that lettuce was prepped in the morning then placed into the walk in cooler in deep metal pans, covered and stacked. CDI - PIC voluntarily discarded the lettuce as cooling parameters were not met. Discussed other options to properly cool. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
Yes
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed the sanitizer in the sanitizing bucket below 200 ppm of Quat. CDI- PIC remade the sanitizing bucket and is now between 200-400 ppm of Quat. -REPEAT- |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans wet stacked in warewashing area. -REPEAT- |