|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. Observed no hadwashing signs at the handsinks in the bathrooms. CDI - put the handwashing signs up. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed that rice has been sitting out on the counter top since 9 pm last night. Refer to temperature chart. CDI - Educated about proper cooling methods and time criteria. Discarded product. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed one product (tofu) out of temperature. Refer to temperature chart. CDI - educated that product can not sit on the top of the containers, it needs to be in the wells. Discasrded product. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all ready-to-eat TCS foods that have been prepared and held more than 24hours in the establishment. -Pf Observed multiple products that have been cooked/prepared and held in the establishment for over 24hrs without a label on the product. CDI - educated about proper date marking; advised to provide labels to the products. |
|
31
|
0.50
|
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, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed rice cooling with plastic wrap covering the product. CDI - educated that when cooling, leave products uncovered in the walkin cooler to rapidly cool. |
|
41
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Observed the rice spoon for the rice case is stored in a container with water in it. CDI - educated that the spoon needs to be in running water, 135F or above water, or no water. EHS suggested no water when storing the rice spoon. Removed the spoon from the water. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed food employee activiely washing at a wash temp of 86 F. Refer to temperature chart. CDI - educated that when washing, the water needs to be at least 110F. Made the water hotter. |