|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11(B) Using a Handwashing Sink - Operation and Maintenance (Pf). Dirty trays were stored in the hand sink. A handwashing sink may not be used for purposes other than handwashing. CDI: Trays were relocated. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14 Cooling (P). Gravy was cooling at a slower rate than 0.12F per min. Cooked time/temperature control for safety shall be cooled within a total of 6 hours from 135F to 41F or less. CDI: Employee was asked to stir the gravy frequently to help speed up the cooling rate. If the gravy does not cool to 41F within 6 hours of starting the cooling process gravy will be discarded. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 Cooling Methods (Pf). Gravy was cooling in a covered container. Cooling shall be accomplished with the time and temperature criteria by using one or more of the following methods: placing the food in shallow pans, using rapid cooling equipment, using containers that facilitate heat transfer, stirring the food in a container, or using ice. When placed in cooling cold holding equipment, food containers in which food is being cooled shall be loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transit from the surface of the food. CDI: Educated employee on proper cooling methods. CDI: Asked employee to stir the gravy frequently to help the cooling process. |
|
35
|
1
|
Approved thawing methods used |
No |
Yes
|
No |
3-501.13 Thawing (Pf). Frozen french fries were kept out at room temperature during the lunch rush. Time/temperature control for safety food shall be thawed under refrigeration, as part of the cooking process, or completely submerged under running water at a water temperature of 70F or below for a period of time that does not allow portions of ready to eat food to rise above 41F. CDI: French fries were discarded. Use time as a public health control if you wish to keep the fries at room temperature. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pests (C). Remove dead cockroaches that are under the three compartment sink. Dead insects, and other pests shall be removed from the premises at a frequency that prevents their accumulation, decomposition, or attraction of pests. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-501.110 Using Dressing Rooms and Lockers (C) - Store employee personal items in a designated location below or away form food or food contact surfaces. Personal food and drink was stored on the prep station, relocated during the inspection. |