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Observed no paper towels at the employee restroom off the main kitchen. C/A Handwashing Cleanser, Availability. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Pf COS: Soap container was refilled

Observed no paper towels at hand sink in the employee bathroom adjacent to the main kitchen C/A ndividual, disposable towels; Pf

2. A continuous towel system that supplies the user with a clean towel; Pf

3. A heated-air hand drying device COS: Paper towel was replaced

Observed 8 containers with baked beans that were heated earlier and portioned into plastic containers and stored in the WIC tightly covered with a lid. Observed a large plastic container with diced romaine lettuce that was prepped earlier and stored in the WIC covered tightly with a lid C/A ooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled:

(i) Placing the food in shallow pans; Pf

(ii) Separating the food into smaller or thinner portions; Pf

(iii) Using rapid cooling equipment; Pf

(iv) Stirring the food in a container placed in an ice water bath; Pf

(v) Using containers that facilitate heat transfer; Pf

(vi) Adding ice as an ingredient; Pf or

(vii) Other effective methods. Pf

2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be:

(i) Arranged in the equipment to provide maximum heat transfer through the container walls; and

(ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: Food lid was cracked open to allow heat to escape

Observed the epoxy coating has pealed off of the floor in some areas. CA: All physical facilities shall be maintained in good repair. Recoat floor within 60 days.