|
8
|
2
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed hand sink blocked with red sanitizer bucket. CDI, bucket was removed from inside of handsink.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at handsink on main prep line upon EHS arrival to facility. CDI, paper towels were supplied to handsink. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed recently prep raw chicken cold holding in reach in cooler under stove at 50F. CDI, raw chicken was placed in cooler to rapidly chill. |
|
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 recently prepped chicken cooling in large, deep, bins in outside walk in cooler covered tightly with a lid. CDI, lid removed to allow raw chicken to rapidly cool. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed pan of raw chicken and raw beef on the floor in walk in cooler. Employee placed pans containing raw meats on lower shelving in walk in cooler. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee bag stored on top of Ziploc wrap used to cover facilities food in kitchen near rear exit door. Facility should designate an area for employee belongings. |