|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed eggs stored over RTE buleberries. CDI-PIC put eggs beneath blueberries. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine lid and top inside of machine with black build-up. Observed orange juice dispenser with black build-up. |
|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed hotbox holding mashed potatoes at 130F. Hot box appeared to be on but was not holding temperatures well, and plastic container wasn't warm., indicating a problem with the unit. CDI-PIC took out mashed potatoes and reheated them in the microwave (made 30mins ago) and will not use unit until it is fixed.
PIC did not sign due to Covid protocols |
|
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 coleslaw stacked above fill line at 44F in cold station. Observed cracked eggs and egg whites in reach in at 47-49F. Unit ambient air at 41F-which could indicate a cold holding issues. Cold drawer was holding turkey at 44/43F. CDI-PIC voluntarily discarded all TCS items and put eggs on temporary time until unit is fixed. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
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 coleslaw in the server station with no DM, PIC said they made it Sunday. CDI-PIC properly DM. |
|
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 cooked broccoli attempting to cool at the front prep cold station. Not an appropiate place to cool. CDI-PIC took food back to the WIC. REPEAT. |
|
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 freezer door not closing properly and ice building up on the heating strip. 3-comp sink has a slight leak in the pipes underneath. 1 light out in the dry storage area. Ice is building up in the of the front prep stations. All equipment needs to remain in good repair. REPEAT. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Prep unit has black build-up on the seals. Cervices of the gaskets are accumlating food debris. Bottom of prep units, and WIC shelves are building up food. REPEAT. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
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. Areas of low grout throughout kitchen area.
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Floors, walls, ceilings in need of cleaning. |