|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
**5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. One wet rag stored in the hand sink at the beginning of the inspection. CDI: Rag was removed. - Pf. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
**3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. Chicken that had been cooked an hour prior found at below 135F. PIC stated the item was going to go into a mole sauce that was cooking. CDI: PIC put the chicken in the mole sauce to finish the dish and chicken was reheated. -P |
|
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. Shredded lettuce found still cooling with a tight fitting lid. Beans found cooling in an ice bath with no ice. Beans found cooling on the stove that was off. Mole cooling with tight fitting lid. CDI: Ice was added to the lettuce, ice was added to the ice bath, beans were put in another ice bath and lid was removed from mole container. -Pf |