|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 - Using a Handwashing Sink: Maintain access to handsinks. Handsinks may only be used for handwashing. Pf ***The hand washing sink beside of the dish washing machine had a trash can stored in front of it. CDI, PIC moved trash can to obtain access to the hand washing sink. |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
Yes
|
No |
3-501.15 - Cooling: Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. P ***Cool wraps in the walk-in cooler were 44F at 3:09pm and when they were checked at 3:38pm they were 44F. CDI, cool wraps were moved to the walk-in freezer to finish cooling. When they were checked at 4:15pm they were 38F. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Maintain TCS foods in cold holding at 41F or less. P ***In the short boy reach-in three packs of soup chicken was 49F, six containers of egg whites were 53F, a container of pimento cheese was 46F, a containers of American cheese was 49F, five containers of Colby jack was 47F and three containers of pepper jack were 47F. CDI, PIC voluntarily discarded food items. VR: a verification will be conducted within 72 hours to make sure short boy reach-in is holding foods at 41F or less. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 - Cooling Methods: 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 ***The chicken wraps in the cooler were wrapped in paper and were not cooling rapidly enough. CDI: Cooling was discussed. Make sure that all items are 41F or below before prepping the wraps and placing them in the cooler to ensure that the wraps cool properly. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11 - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Non-food contact surfaces and utensils shall be clean to sight and touch. ***Observed some build up on multiple of the cold hold unit gaskets throughout the prep areas. |