|
8
|
0
|
Handwashing sinks, supplied and accessible |
No |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed drinking cup in handsink located behind in bar area. CDI, cup was removed and EHS reinterated that handwashing sinks are for handwashing only. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw chicken stored on top of Idaho Potato boxes in walk in cooler. Observed raw shell eggs stored on top of Idaho Potato box. CDI, both chicken and raw shell eggs were rearranged to not cause cross contamination. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed several TCS foods hot holding below 135F, refer to temperature chart above. CDI, items were reheated to above 165F. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed several TCS foods cold holding above 41F, refer to temperature chart above. CDI, items placed in walk in cooler to rapidly chill. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 large pans of macroni and cheese and brocoli casserole cooling in walk in cooler tightly covered and stacked. CDI, items were unstacked and vented to allow air to flow rapidly throughout food. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed the otusides and insidesof cold holding equipment with food residue build up. |