|
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 handsink blocked by grocery cart and trash can. CDI - PIC moved cart and trash can. Maintain access to hand sinks at all times. - 1 - |
|
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 3 containers of chicken salad cold holding in display between 42-44F. Items had just been put out. CDI - PIC moved items to walk in cooler to rapidly cool. All other items in display case reading 41F or below. - 0 - |
|
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 lettuce and cooked rice cooling rightly covered in various coolers. CDI - PIC uncovered items to allow for proper air flow. - 0.5 - |