|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed metal scoop and metal container stored inside hand washing sink closest to cook line. Keep hand washing sinks free of stored items to promote as much hand washing as possible. CDI - PIC removed items from hand washing sink. -1 point- |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed bar dish machine with chlorine sanitizer concentration of 0 ppm. Recommend using test strips to frequently check chlorine sanitizer concentration. CDI - PIC primed dish machine. After two cycles chlorine sanitizer concentration was 50 ppm. -0 points- |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 metal pans of raw chicken at 50F in reach in cooler. Raw chicken was tightly wrapped with plastic. Recommend leaving cooling food uncovered to allow cold air to flow in and around food item. CDI - Plastic wrap was removed. -REPEAT- -1 point- |