|
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 wiping cloth and small plastic container stored in basin of handsink in dish pit. CDI - PIC removed and discarded these items. -1- |
|
18
|
3
|
Proper cooling time and temperatures |
No |
Yes
|
Yes |
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 pork shanks by door in cooler, garlic and oil, unsalted butter and tasso gravy cooling at cook line overnight above 41F. VR no later than 03/20/2021. REPEAT -3- |
|
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 TCS foods cooling by walk in cooler door and in prep unit by broiler and cook stove at cook line. REPEAT CDI - PIC voluntarily discarded. -1- |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Observed thawing under running water at 89F. -0- |