|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at hansink upon arrival to inspection. CDI, PIC supplied handsink with paper towels. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed raw chicken wings marinated and raw shrimp from night previous temping at 48F. CDI, EHS educated PIC on the cooling paramaters and raw wings and raw shrimp were placed on shallow pans to rapidly cool. |
|
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 raw chicken and raw shrimp cold holding above 41F. CDI, raw wings and raw shrimp were placed in reach in cooler to rapidly chill. |
|
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 raw chicken and raw shrimp cooling in large plastic bins tightly covered in reach in cooler. CDI, EHS educated PIC on proper cooling methods. Raw chicken and raw shrimp were placed on shallow pans and placed in reach in freezer to rapidly chill. |