|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Handsink observed being blocked by large trash can in between two prep counters. Ensure all handsinks are easily accessible at all times. CDI. Trash can moved to different location. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Bacon cheddar/cream cheese mixture as well as stuffed cheese peppers made last night and held in cold holding unit above at 43-46F. Items over 45F were thrown away and others taken to blast chiller to rapidly cool. |
|
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 Chicken salad, salmon salad, and chopped lettuce observed cooling in tightly wrapped containers overstacked. CDI. Items were sent to blast chiller. |