|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
No |
No
|
No |
3-301.11(B) Food Employess shall not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employee touch cabbage with bare hands and another touch cooked meat with bare hands. CDI- Informed all employees they must wear gloves when handling RTE food. |
|
13
|
1.50
|
Food separated and protected |
No |
No
|
No |
3-302.11(A)(2) Separate different types of raw animal foods from other raw animal foods. -P Raw beef was stored below raw chicken in WIC. CDI- Informed PIC that raw chicken must always be stored on bottom. Order re-arranged. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Dish machine was not properly sanitzing. Test strips were reading 0ppm chlorine. CDI- PIC suspected sanitizer bottle was expired and exchanged bottle. New sanitizer bottle properly sanitized. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed two flip top units with multiple food items all holding above 45F. CDI- Eggs were voluntarily discarded and all meats and noodles were brought back to WIC to cool down. Facility will use ice-baths in the meatime. Repair man will be called to look at units. 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, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed cut cabbage cooling down in WIC in a large tub with lid tightly secured. Observed chicken cooling in a pan on the counter at room temperature. CDI- Chicken brought to WIC and cabbage uncovered. REPEAT. |
|
33
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Observed raw chicken thawing at room temperature on the sink counter. CDI- Chicken moved to WIC to properly thaw. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Observed a spoon stored in water recorded at 80F. CDI- Spoon brought back to dishwasher. |