|
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 a chair stored in front of hand sink near chicken cooler in back of facility. CDI- chair was removed. |
|
10
|
0
|
Food received at proper temperature |
Yes |
No
|
No |
3-202.11 Temperature - P,PF. Observed temperatures of sliced tomatoes, and tossed salad that were above 41 F. PIC stated that items were received at 1:30 pm. CDI-notification given to employees to take temperature of items before they receive them. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
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 tossed salad and sliced tomatoes cooling for 23 minutes without any temperature change. CDI- Items were discarded. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
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 a containers of sliced tomatoes, grilled chicken breast, and sliced lettuce cooling in covered containers. Observed Sliced lettuce cooling in a deep, plastic, covered container. CDI- Items were uncovered and /or placed in shallow containers to cool. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Repair leaking faucet at vegetable prep sink. Repair controller nozzle on faucet at 3-comp sink. |