|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. -Pf Observed stand up fan placed in front of handsink. CDI - EHS relocated fan to unblock handsink. |
|
18
|
1.50
|
Proper cooling time and temperatures |
No |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed small to-go salads cooling in low reach in; salads did not have change in temperature in 50 minutes. CDI - PIC opened clam shells and moved to reach in cooler to allow air to flow around salads. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 2 containers of provolone over stacked above the chill line in flip top container, product holding 44F and above - see temp chart. PIC stated both containers were brought to flip top at 11 am. CDI - All cheese taken to walk in to cool rapidly. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed portioned plates of lasagna without date mark. PIC identified all lasagna was cooked on 8/19. CDI - Lasagna correctly date marked.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not
been labeled, or if the label is incorrect. -P Observed tomatoes and peppers with date of 8/23; PIC stated dates were incorrect. CDI - Both correctly date marked.
REPEAT. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottle of de-greaser and bathroom cleaner without label. CDI - PIC labeled bottle. |
|
31
|
0
|
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 small to-go salads cooling with clam shells tightly closed and stacked inside low reach in. CDI - Clam shells opened and salads spread out in reach in cooler to cool rapidly. |