|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed the hand sink nearest the walk in cooler without any paper towels. CDI- dispenser was refilled. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several containers stacked clean with datemarking sticker residue on them. VR within 10 days. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed multiple foods in a flip top cooler cold holding above 45F (see chart). CDI- Foods were relocated to the walk in cooler for cold holding. The ambient air temperature of the flip top cooler was ~50F after several minutes of testing. Instructed PICs to discontinue use of the cooler and call for repairs if the cooler cannot maintain foods below 45F. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 quinoa salad and romaine lettuce cooling in covered/stacked high volume containers. CDI- products were unlidded and placed onto speed rack for more rapid cooling. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple cleaned containers and cutting boards stacked while wet. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed a rusted shelving unit located above the 3 compartment sink. PIC indicated the shelf has been ordered. |