|
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 a trash can blocking the handsink beside the reach in freezer. CDI -trash can was removed.
5-202.12 Provide at least 100F water at handsinks.-Pf - Observed the handsink beside the reach in freezer only reaching 83F. CDI - PIC corrected to reach 108F. |
|
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 rehydrated hash browns cooling with the vent closed and in the reach in cooler. CDI - explained to leave the vents open and cool in the walk in freezer or cooler. PIC stated he will use cold water to rehydrate them from now on. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. - Observed 2 scoops stored in 102F water on the grill. Observed 3 handles down in food in the drawer cooler under the stove top. |