|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed soap dispenser with no battery during inspection. CDI: PIC went to collect battery during inspection and restored dispenser operation. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed brussels sprouts holding in flip top unit at 50F. PIC stated that they were blanched earlier this morning. Observed salad dressing and lettuce in salad unit holding at 43F. CDI: Brussels sprouts placed on ice to rapidly cool to 41F. Dressing and lettuce placed into walk in for proper cooling. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed all purpose cleaner stored on bar surface next to clean glasses. CDI: Chemical relocated. |
|
31
|
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 freshly cut tomatoes cooling in a flip top unit rated for holding, and chicken stew cooling in a covered plastic container. CDI: Tomatoes spread out on sheet pan and stew vented to facilitate rapid cooling. |