|
9
|
1
|
Food obtained from approved source |
Yes |
No
|
No |
Food must be from an approved source. Observed tamales that had been made at a residence and brought in- discarded by PIC to correct. 3-201.11 |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
Chlorine sanitizer must be 50-100ppm to be effective. Observed <50ppm at the dishwasher today. Primed the dish machine and rewashed some dishes to correct. Discussed with PIC the need to prime after the dishmachine has not operated for a while. 4-501.114Food contact surfaces must be clean. Observed food debris on the tomato chopper and the cheese shredder today. Both sent to be rewashed to correct today.4-601.11 |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
Observed two large containers of queso today in the WIC that had been made 2 days ago and was still at 46F when all other foods in the WIC were holding at 43F. Foods must be cooled from 135F down to 70F in the first two hours and down to 45-41F or less in the next four hours. Cheese had not reached this temp. in the time frame required and was discarded by PIC today. 3-501.14 |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
Provide a disclosure that items on the menu are offered undercooked. This statement, "Items offered cooked to order" or "Items offered undercooked" should be above the health statement that is on the menu.Provide a disclosure and reminder on the lunch menus- none present on these menus today.3-603.11 |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
Yes
|
No |
Keep all chemical bottle correctly labeled. Observed grill cleaner in an unlabeled spray bottle today-labeled by employee today to correct7-102.11Store chemicals below/seperate from all food, food contact surfaces, clean linen, and single use articles. Observed insecticide spray stored next to single use articles today in the dry good room- chemical moved to approved chemical storage today to correct. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
Observed cooked chicken cooling in the WIC today in a large portion. Chicken placed into 3 different metal pans today to reduce the amount of product in one container and placed those uncovered into the WIC to finish cooling. According to PIC, the queso is set on the counter to cool before being placed into the WIC in the large plastic buckets. Discussed with PIC the need to place this product on ice, stir the product, use an ice paddle, or place in shallow metal pans uncovered in the WIC to quickly cool. 3-501.15 |