|
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 6+ boxes of raw chicken stacked in front of hand sink. CDI- removed |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer clean and at correct concentrations. -P Observed excessively soiled bucket of sanitizer at 50 ppm QAC. CDI- discarded, remade |
|
17
|
1.50
|
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 yesterdays cooked chicken slowly reheating in hot cabinet at 92 F after 2 hours. Observed beans reheated on steam table; removed to reheat on stove CDI- removed to reheat quickly in oven, reheated above 180 F |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed beans hot holid below 130 F on steam table. CDI- removed to reheat on stove |
|
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 chicken, pulled, cooling in high volume lexans and side salads store in plastic clam shells closed to cool. CDI- chicken removed to sheet tray and salads placed on TPHC |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of rew chicken stored on floor. CDI- removed from floor |