|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prep cooler that had been worked on (While EHS was on site) with food in the top and bottom. Top was 45-47F and the bottom food was in temp-had recently been placed there. PIC said maintenance had added a new lid and had been working on the coils. CDI-PIC placed the food in the bottom back to the WIC, the top food will be discarded in 4 hrs since there is very little left. Also upon observation the prep unit had been unplugged-PIC plugged back in. |
|
31
|
0.50
|
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 and active stirring. Cold air must flow around product to remove the heat. -Pf Observed coleslaw in the prep unit at 45F, PIC said it was made and cupped this morning. CDI-PIC moved back to the WIC to cool properly. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed WIC door frame bending-metal is bending back. Bent shelf in the WIC. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed low grout throughout kitchen, broken tiles at the can wash, near the fryer station. Observed wall by the office with paint that is chipping, needs to be repainted. |