|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at back hand sink. CDI: PIC provided paper towels.
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at front hand sink. CDI: PIC provided soap.
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. -Pf Observed back hand sink blocked by mop/mop bucket. CDI: PIC made sink accessible. |
|
33
|
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 slaw cooling in deep plastic container in walk-in cooler. Product prepared between 8am-9am. CDI: Education provided and product placed into shallow pans for rapid cooling (<41F). Observed red sauce cooling on dish sink drain board using ambient air. CDI: PIC voluntarily discarded product. |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. -Pf Observed raw beef thawing in standing water in three compartment sink. CDI: PIC placed product under running water. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed rusted shelving in walk-in cooler.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed moderate scoring on cutting board at main make table. |