|
8
|
0
|
Handwashing sinks, supplied and accessible |
No |
No
|
No |
6-301.11 Provide soap for hand washing at each handsink. -Pf Observed warewashing handwashing sink without soap. CDI - PIC replaced soap container upon request. All other handsinks were fully supplied. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
No |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed cut romaine and cut green leaf lettuce not marked properly as being held on TPHC. Ensure written SOP's are followed with using Time as a Public Health Control |
|
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 slaw in tall container with tight lid at 44F at 9:48 and 42F at 1010. CDI - Proper cooling methods were discussed with PIC, slaw was moved to a shallow pan, and moved to blast chiller. |