K06: Adequate handwash facilities supplied, accessibleObserved the only handwash sink in the kitchen was partially blocked by trash can. [CA] Handwash station shall be fully stocked and accessible at all times. [COS] PIC relocated the trash can away from handwash sink.
K07: Proper hot and cold holding temperaturesCriticalIn the hot holding unit, measured pizzas at 110-125F. Per PIC, pizzas were delivered hot about 30 minutes prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] Pizzas will be served until the end of lunch service (12:30PM) and discarded within 4 hours of removal from temperature control. The temperature on the hot holding unit was turned up.
K26: Approved thawing methods used; frozen foodIn the preparation sink, observed package of deli turkey slices thawing from frozen in standing water. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.