|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf
Observed hand sink at the bar not used for hand washing. Employee explained they use the hand sink in the kitchen. CDI-Explained the hand sink is needed in the bar area and to maintain access and keep stocked with soap and paper towels. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P
Observed raw pork stored above potatoes in the walk in cooler. CDI-The potatoes were relocated. |
|
18
|
1.50
|
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 curry sauce not cool to 70F within the two hours. CDI-The sauce was placed back onto the stove to reheat and begin the cooling process again. |
|
21
|
1.50
|
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 no date labels on kale, curry vegetables and rice. CDI-The three items were prepared yesterday and were properly back dated. REPEAT. |
|
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 curry sauce cooling in a large drop pan. CDI-The curry sauce was placed back onto the stove top to reheat. Use small, shallow pans when cooling food items. |