|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf.
Observed a cart blocking the back hand sink. CDI - Cart was moved. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed Quat sanitizer dispensing at well above 500ppm. CDI - Sanitizer will be diluted and tested until Ecolab can repair the dispenser. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-DAY VERIFICATION REQUIRED
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed all TCS foods in the Reach-in cooler from 55-56 degrees. All TCS foods will be kept across the hall, in their neighboring kitchen, Hilton Garden Inn until the unit is repaired. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
No |
REPEAT
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 pulled pork attempting to cool in a pan covered with aluminum foil. Product was also cooling in the reach-in cooler that is not currently working properly. CDI - Item was brought to a reach-in freezer to cool. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
Observed a kitchen employee without a hair restraint. |