|
6
|
2
|
Hands clean and properly washed |
No |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate the hands.-P
Observed employee handle raw chicken with bare hands and proceed to handle equipment without washing hands. CDI- Directed to wash hands. Equipment sanitized. |
|
11
|
0
|
Food in good condition, safe and unadulterated |
Yes |
No
|
No |
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. - P
Observed severly rotten bananas in WIC. CDI- Discarded. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P
Sanitizer recorded too low at 0ppm bleach. CDI- New bottle made. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Multiple foods (meats, lo mein, egg rolls) all recorded greater than 41F. Unit does not be appearing to hold 41F. Unti will be looked at. CDI- Food were placed in WIF for rapid cooling. Facility will use TPHC until unit is fixed. VR. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf
Observed cooked chicken cooling in large plastic tub. CDI- Dumped onto sheet tray for proper cooling. |