|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed garbage can stored in front of handwashing sink. CDI, garbage can relocated to provide access to handwashing sink. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw chicken removed from commercial packaging and stored over RTE soup base. Observed unwashed produce sored in walk in cooler over ready to eat foods. CDI, foods relocated for proper storage. |
|
20
|
0
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed shake base dispenser holding shake base between 43-45 degrees F. Effective January 1st, all TCS foods shall be held at 41 degrees F and below. Vr to ensure long term compliance and ensure that dispenser is calibrated to maintain base at 41 degrees F and below. |
|
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 recently prepared salads, wraps and yogurt parfait cooling in prep units. CDI, foods relocated to walk in cooler to facilitate heat transfer. Repeat. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed some sticky residue on outside of pitcher. |