|
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 no paper towels in men's restroom. CDI: PIC provided paper towels. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed leaf lettuce being held above 41F in sandwich topping unit. PIC stated product placed into unit @12pm. CDI: Education provided and PIC placed product on TPHC as short term corrective measure. Observed leaf lettuce being held above 41F in 2-door reach-in cooler. PIC stated product placed into unit @10am, but removed frequently when refilling lettuce container or when salad are placed into unit. CDI: Education provided and PIC moved lettuce to walk-in cooler for rapid cooling. Going forward, facility will store lettuce in walk-in cooler. |
|
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 salads prepared @10:30am cooling covered inside 2-door reach-in cooler stacked 2-4 deep. Unit designed to cold hold, not to cool. CDI: Education provided and PIC moved product to walk-in cooler for rapid cooling. REPEAT VIOLATION. |
|
33
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Observed mac n cheese thawing in standing water in rinse compartment of three compartment sink. PIC stated product began thawing @10am. CDI: Education provided, product panned up and placed into walk-in cooler for rapid cooling. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed two sanitizer towels stored on counter next to hand sink in FOH. CDI: PIC moved towels to sanitizer bucket. |