|
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 container stored in the hand sink by the drying rack. CDI - container was removed. |
|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
Repeat violation 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 45F. -P - Observed a container of cooked collard greens in the walk in cooler at 50F. PIC stated they were cooked last night. CDI - greens were voluntarily discarded. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed jerk chicken, red beans and rice and macaroni and cheese below 135F on the steam table. CDI - items were reheated to at least 165F; see temperature chart. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
Repeat violation 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Observed jerk chicken, curry chicken and curry goat in the walk in cooler without dates. CDI - items were cooked Sunday; items were dated. |
|
33
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
General comment 3-501.13 Use approved thawing methods. - Observed goat thawing in standing water. CDI - cold water was turned on. |