|
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 a sanitizer bucket in the handsink near the front line. Handsinks may only be used for handwashing. CDI-sanitizer bucket removed from sink
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed handsink in the bar that did not have paper towels. CDI-paper towels provided for handsink
NOTE: the apron that is in front of the papertowel and soap dispeneser downstairs should be removed due to possible contamination of hands during wash. Maintain access to soap and papertowel dispenser. |
|
18
|
0
|
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 sausage links that were cooked today that had no temperature change in 35 minutes. 70F at 0940 and 70F at 10:15. CDI-sausages were moved to the reach in freezer upstairs and properly cooled. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cane butter, salsa, eggs, and french toast batter and sausage that were above 41F. Cane butter and salsa were in the WIC. Eggs were out on the counter near the grill being used, french toast batter was in prep unit. CDI-eggs, and french toast batter were put into reach in coolers to quickly cool. Salsa was uncovered so that there was adequate air flow. Cane butter process will change to cool in shallow pan uncovered when prepared and then for it to be placed into ramekins quickly and rechilled as needed. REPEAT |
|
31
|
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 Observed pico, sausage links and costa Rican sauce that were cooling while tightly covered. Lids were on all of the food products which did not allow the air to flow through to cool. CDI-tops were taken off of the products to allow air flow. REPEAT |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean metal and plastic pans that were wet stacked. Equipment and utensils must air dry before stacking. CDI-pans were placed on dirty side of dish machine to be rewashed. REPEAT |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Observed slicer and mixer that contained food buildup. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.115 Maintaining Refuse Areas and Enclosures - C Observed trash bags and boxes in the refuse area. Storage area and enclosure for refuse, recyclable or returnables shall be maintained free of unnecessary items. This is a shared dumpster. |