|
8
|
1
|
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 one hand sink missing hand drying device, CDI towels provided.
6-301.14 Post a handwash sign at each handsink. Observed no signs posted at hand washing sinks. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 large container of potato salad approximately 8inches thick stored inside walk-in cooler sealed off measuring 65F; CDI potato salad transferred into shallow pans and placed into walk-in cooler on speed rack allowing air flow around each pan. Observed potato salad dropping more than 4 degrees F per 20 min by end of inspection. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
(NO POINTS DEDUCTED)
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed numerous white powders stored in large un-marked containers. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
(NO POINTS DEDUCTED)
2-303.11
Except for a plain ring such as a wedding band, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands. Observed staff wearing watches during food prep. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Properly air dry; Observed staff towel drying equipment and utensils after running through dish machine. |