|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
Yes
|
No |
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) REPEAT- Observed pizza dough racks blocking the hand sink at the oven. A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. CDI: Employee moved pizza rack. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf) Observed one dish that had food debris and another dish that had sticker residue on it. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI: PIC put these dishes in the three comp sink to be washed. |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14 Cooling (P) Observed two containers of chicken wings in the walk in cooler that were in the ranges of 42-45F. PIC stated that the containers of chicken wings were cooked the previous day at 4:00.
Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. CDI: PIC threw out the pans of chicken wings. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods (Pf) Observed a large pan of cooling meatballs that were stored tightly with plastic wrap.Observed two containers of chicken wings in the walk in cooler that were in the range of 42-45F. PIC stated that the wings in the cooler were cooked the night before. 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. CDI: PIC threw away the pans of chicken wings in the walk in cooler and PIC stored the meatballs uncovered on a cooling rack. |