|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.
Observed ice dumped in basin of hand sink.
CDI- Ice removed and basin sanitized. PIC educated food handler working inside food stand. (-0) |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P
Observed two of 3 hot boxes with missing TPHC log sheet.
CDI- EHS confirmed proper hot hold temperatures inside all 3 boxes and employee updates TPHC log. (-1.5) |
|
33
|
0
|
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 large containers of garden salad cooling in WIC with tight wrapped.
CDI- PIC uncovered. Salads are expected to be used within the cooling window. (-0) |