|
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 speed rack blocking hand washing sink upon entering the kitchen. Corrected during the inspection (CDI) - Speed rack was removed. |
|
20
|
0
|
Proper cooling time & 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 salads cooling in tall reach-in cooler. Salads had been cooling for about 30 min (see temperature chart) and only dropped 1F. Has 3.5 hours to reach 41F. CDI - PIC removed salads and placed them in short reach-in cooler to continue cooling (see temperature chart). |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 salads cooling wrapped in plastic on speed rack in tall reach-in cooler. CDI - Salads were unwrapped and placed in short reach-in cooler. |