|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 - Using a Handwashing Sink: A long black plastic strips was stored in the basin of the handwashing sink. Maintain access to handsinks. Handsinks may only be used for handwashing. Pf CDI: Item were removed from the handwashing sink. |
|
20
|
0
|
Proper cooling time & temperatures |
No |
No
|
Yes |
3-501.14 - Cooling: Bean dip in the reach in cooler made at 12:00pm measured at 46F by 3:00pm. Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. P CDP: Lids were removed/vented to allow cooling. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 - Cooling Methods: Bean dip was cooling with tight lid on. 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 CDI: Lids were removed/vented to allow air flow. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) - Equipment and Utensils, Air-Drying Required: Some stacks of pan were wet stacked. Air dry equipment and utensils after cleaning and sanitizing. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 - Cleaning, Frequency and Restrictions: Floor cleaning needed under the 3 compartment sink. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. |