|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at men’s restroom hand sink. CDI: PIC provided soap. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several plastic insert pans soiled with stickers/sticker residue. CDI: PIC sent to be re-W/R/S. |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed shredded lettuce cooling in 2-door reach-in cooler next to fryers at a rate too slow to meet cooling parameters. Food employee stated product prepared @9am. CDI: Education provided and product moved to walk-in cooler for rapid cooling. |
|
33
|
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 shredded lettuce cooling in 2-door reach-in cooler next to fryers. Unit designed for cold holding, not cooling. Food employee stated product prepared @9am. CDI: Education provided and product moved to walk-in cooler for rapid cooling. |