|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks on shelf above food in WIC. Some of the drinks were open. CDI-PIC moved employee food. EHS instructed employee to keep food on bottom shelf or to put into a labeled container to avoid mixup and spillage onto foods. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed containers of potato salad that were not date marked. Potato salad was cooked yesterday. CDI-food was properly dated. REPEAT |
|
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 Observed cabbage cooling in a container with a strainer of ice on top. Observed lettuce cooling in cold water at room temperature. Observed a bowl of spinach that was cooling at room temperature. CDI-cabbage and lettuce were moved to another container and ice was added to get the food rapidly cooled down. Food was prepped before EHS arrival. Spinach was taken to the WIC to cool. Observed seafood salad in the sushi section that was cooling in a container with a closed lid. CDI-lid was removed from the salad and was allowed to cool. REPEAT |