|
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 both back hand sinks with inoperable paper towel dispenser or empty paper towel dispenser. CDI-PIC replaced paper towel in one and replaced batter for other dispenser. |
|
20
|
3
|
Proper cooling time & temperatures |
Yes |
Yes
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. - Observed 4 containers of cut tomatoes that were cooling and didn’t meet the 4 hour cooling rate in walk in cooler. CDI-cut tomatoes were voluntarily discarded. REPEAT |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 4 containers of cut tomatoes cooling in the walk in cooler at 2:30pm while stacked and covered. PIC stated items were prepared at 10am. PIC unstacked and uncovered items and EHS checked cooling rate at 2pm but items were 46F. CDI-items were voluntarily discarded. -REPEAT- |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed food slicer stored in egg container on top of eggs in front prep line. -REPEAT- |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several clean bowls wet stacked. Repeat. |