|
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 employee rinse knives in hand sink. CDI- PIC educated employee that hand sinks are for hand washing only. Employee placed knives in 3-comp sink to be properly washed. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed cooked chicken, sliced tomatoes, and sliced lettuce that were stored above 41 F. Items were prepared yesterday or earlier this morning. CDI- items were discarded into trash. |
|
31
|
1
|
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 sliced tomatoes, hotdogs, and sliced lettuce in covered containers and stacked on top of each other during the cooling process. CDI- items were placed on one level, uncovered, and allowed to further chill. REPEAT (full points) |
|
38
|
0.50
|
Personal cleanliness |
Yes |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees not wearing hair restraints while preparing food. CDI- employee put on hair restraints. REPEAT. |