|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at bar handsink. CDI - Soap dispenser refilled. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black buildup inside ice bin on server line. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed blanched asparagus, cooked cauliflower, mac-n-cheese, cooked spinach, and dressing in cold drawer maintaining temperatures of 45F-50F. See chart above. PIC stated all these items stay in the WIC overnight and they were brought out at 9am. CDI - Items taken to freezer for quick cooling. EHS and PIC both placed thermometers inside unit for a few minutes, which read an ambient air temperature of 48F. After items cooled to 38F, they were brought back to unit and placed on TPHC and time stamped. VR to be done by 1/23/20. Also observed overstacked crab meat, crab dip, and butter in prep top unit with temperatures of 40F on bottom and 43F-46F on top. CDI - Top items taken to freezer for cooling. Also observed diced tomatoes in prep top at 42F-44F. CDI - Item taken to freezer for cooling. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed containers of citrus rice in WIC dated with the day they were portioned out (1/14), not the day the rice was cooked (1/13). CDI - Labels were corrected. LABEL FOOD ITEMS WITH THE DAY OF OLDEST INGREDIENT. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. REPEAT. Observed several metal pans wetstacking on drying rack. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed WIC door heavily rusted and peeling from outside and inside. |