|
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 racks blocking the hand sink in the bar area. CDI-PIC removed racks from in front of the sink.Maintain access to handsinks at all time |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tomatoes in the prep unit that were above 41F. CDI-Tomatoes were placed into the WIC to rapidly cool. |
|
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 watermelon, salsa, sliced and diced tomatoes, sausage and ground sausages that were cooling while tightly wrapped. CDI-PIC unwrapped foods to allow them to rapidly cool. EHS explained to PIC that foods need to be uncovered while they are cooling. Once they reach 41F and below they can be covered again. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed working containers of butter and water that were not labeled. CDI-PIC provided labels. |