|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee dumping container and rinsing at bar handsink. Observed employee use handsink to fill bucket with hot water. Ensure handsinks are for HANDWASHING ONLY. CDI employees educated on handsink usage and directed to continue task at 3 comp sink. |
|
18
|
0
|
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 2 containers of cooked noodles in the walk in cooler above 45F (see temp chart). Employee stated that noodles were cooked in the morning and then covered and placed in the walk in cooler at 10 AM. EHS determined that noodles failed to cool properly. CDI PIC voluntarily discarded containers of noodles. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed beef broth hot holding on stove top below 135F (See temp cart). Employee stated stove was turned off an hour prior. CDI PIC reheated beef broth to 165F+ during the inspection. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pork, cut lettuce, and 2 containers of bean sprouts cold holding above 41F (see temp chart). CDI PIC voluntarily discarded food items. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cooked beef, noodles, beef broth and cooked chicken made/prepped the day prior without a date label. Ensure to label all TCS food items held for longer than 24 hrs. CDI EHS educated PIC on date marking and PIC dated all food items during the inspection. |
|
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 2 large covered plastic containers of cooked noodles that failed to cool properly (see violation #18). CDI EHS educated PIC on proper cooling methods and PIC voluntarily discarded containers of noodles. |