|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-202.12 Provide at least 100F water at handsinks.
Observed no hot water at restroom hand sink. CDI: Turned on hot water to hand sink (102F).
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. -Pf
Observed whisk stored in hand sink. CDI: Whisk removed. |
|
20
|
0
|
Proper cooling time & 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 penne pasta cooling at a rate too slow to meet cooling parameters in reach-in portion of pizza make table. PIC stated product prepared between 10am-11am. CDI: PIC moved product to blast chiller for rapid cooling (44F in 20 minutes). |
|
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 penne pasta cooling in individually wrapped plastic bags inside metal insert pan in reach-in portion of pizza make table. PIC stated product prepared between 10am-11am. CDI: PIC moved product to blast chiller for rapid cooling (44F in 20 minutes). |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
Observed torn gasket on appetizer make table. |