|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11; Priority Foundation; Mens bathroom did not have handwasing soap, only hand sanitizer. Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. CDI- employee switched out sanitizer for soap. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15; Priority Foundation; Freshly cut tomato was observed cooling in the fliptop unit. Use rapid cooling equipment to cool foods quickly. CDI- cut tomato was placed in the walk-in to cool quickly. Cooling education provided. No point taken. |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A)-(D); Priority Foundation; Packs of raw beef were observed thawing on a cart in the kitchen.
Except when thawed and prepared for immediate service when ordered, TCS food shall be thawed:
(A) Under refrigeration at =41F; or
(B) Completely submerged under running water:
(1) At a water temperature of <70F,
(2) With sufficient water velocity to agitate and float off loose particles in an overflow, and
(3) So that thawed portions of ready to eat food do not rise above 41F, or
(4) So that thawed portions of a raw animal food requiring cooking are not above 41F for more than 4 hours including:
(a) Thawing time and the time needed for preparation for cooking, or
(b) The time it takes to lower the temp to 41F;
(C) As part of a cooking process if the food that is frozen is:
(1) Fully cooked, or
(2) Thawed in a microwave oven and immediately cooked with no interruption in the process.
CDI- beef was placed in the walk-in cooler. |