|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee (dishwasher) wash hands and turn off faucet with bare hands. CDI - Educated employee on proper handwashing. Employee rewashed hands. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed guacamole with tomatoes drop 0 degrees in 30 minutes. CDI - Items were taken to cool in freezer. Items reached 40F. Items cooling from room temperature must cool in 4 hours at a rate of 0.12 degrees per minute. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed all items in WIC (diced tomatoes, salsas, chile rellenos, chipotle sauce, shredded lettuce, shredded cheese, chicken) maintaining temperatures of 42F-43F. The thermometer on the outside of the WIC read 43F, but the ambient air temperature of WIC is 37F at the warmest part of the cooler (at the door). Cooler could have been in the defrost cycle and is cooling back down. CDI - PIC called repair person for defrost schedule. PIC set the temperature of WIC lower and the repair person will arrive later to fix the defrost cycle. VR to be done by 1/18/20 to verify WIC is maintaining proper temperatures.
Also observed fried peppers in reach-in unit at 45F since last night. CDI - Items voluntarily discarded. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed facility keeping multiple salsa dispensers on ice on time control, but salsas are maintaining temperatures of 52F. PIC stated they discard items after 4 hours, but unable to provide written procedures. Items are also not time stamped. CDI - Items time stamped. TPHC template provided. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 REPEAT. Observed large 10-inch deep plastic containers of chipotle sauce and queso blanca at temperatures of 44F and 52F in cooling process in WIC. CDI - Items cooled down in ice bath and are being stirred. |