|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 - Using a Handwashing Sink: Maintain access to handsinks. Handsinks may only be used for handwashing. Pf: Observed a small pitcher stored in the hand sink on the cook line. The pitcher was removed. CDI |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
Yes
|
No |
3-501.15 - Cooling: Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. P: Observed fried plantains in Walk-in Cooler that had been cooked at 10:30am at 84F. The fried plantains were taken to be cooked to 165F and the cooling process is to be started over. CDI |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Maintain TCS foods in cold holding at 41F or less. P: Observed ground beef, Cooked Pork, and Cooked beans holding above 41F in Walk-in. The items were voluntarily discarded. CDI |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 - Ready-to-Eat, Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition: Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. P: Observed cooked ground beef, cooked chicken, and chopped cabbage in single door undercounter cooler that had all been made the day before without a date mark. The correct date mark was added. CDI |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 - Cooling Methods: 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 cooked shredded chicken on counter cooling on an improper ice bath as only the bottom of the product was touching ice. REHS helped PIC make the correct ice bath where the ice water comes to the level of the product in the pan. Observed fried plantains in Walk-in that had not been put into an active cooling situation in time to cool correctly. The plaintains were reheated. CDI |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 - Food Storage Containers, Identified with Common Name of Food: Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed bowls of flour and breadcrumbs on bottom shelf of prep table with no labels. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 - Food Storage: Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed open bowls of flour and breadcrumbs with no cover stored on the bottom shelf of the prep table. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14 - Wiping Cloths, Use Limitation: Hold in-use wiping cloths in sanitizer between uses. Observed wiping clothes stored on table. |