|
10
|
0
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
5-202.12 Provide at least 100F water at handsinks. Observed handwashing sink in rear of establishment near prep sink unable to reach a water temperature of at least 100F. Handwashing sink maintained a temperature of 83F during inspection. All other handwashing sinks, three compartment sink, and high temp dish machine were able to meet correct hot water temperatures. Correct hot water temperature at handwashing sink. -0 points- |
|
33
|
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 For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed metal pans of black beans at 107F cooling on speed rack at ambient room temperature. CDI - PIC placed black beans in reach in freezer to allow cold air to circulate in and around food product. Once cooling food enters into temperature danger zone begin active cooling methods. -REPEAT- -1 point |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed house flies in food prep area. Optimist Hall has pest control services. Control insects to prevent infestation. -0 points- |