|
8
|
2
|
Handwashing sinks, supplied and accessible |
No |
No
|
Yes |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf OBSERVED food debris in strainers of handwash sinks. PIC educated staff on handsink only to be used for handwashing. EHS will return to site for a visit to make sure strainers are cleaned and free of food debris. VR 3/15/2021 |
|
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 stacked rice noodles in metal containers prepared at 12:00pm. See chart for temps. CDI. PIC changed containers to allow food to properly cool with air flow. |
|
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 scoop handle in container of rice. |