|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed two food employees wash hands and turn off faucet with bare hands. CDI - Educated employees on proper handwashing procedure to avoid recontaminating hands. Employees rewashed hands properly. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed 4 metal containers of sliced tomatoes in WIC in cooling process but items only dropped 3 degrees in 68 minutes. CDI - Items taken to freezer for quicker cooling. Items cooling from room temperature must cool at 0.12 degrees per minute. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed two batches of chicken nuggets hot holding at 123F and one container of cheese sauce in hot well at 112F. CDI - The chicken nuggets were voluntarily discarded. The cheese sauce was reheated from commercial packaging an hour prior, therefore cheese sauce was reheated to 154F. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed several packaged salads in fridge at temperatures between 51F-57F. Salads were just prepared an hour prior. CDI - All salads taken back to WIC for cooling and have dropped to 41F. |
|
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 REPEAT. Observed container of feta cheese and container of spring mix in WIC without date marking labels. Items prepared this morning. CDI - Items labeled properly.
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 4 containers of sliced tomatoes in WIC that were prepared this morning but dated with prep date Saturday. CDI - Labels corrected. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed facility keeping tempered sliced cheese out of temperature but on time control; however, there are no time stamps observed. PIC provided document from FDA stating that facility should apply for variance. CDI - EHS found variance approval on state website. PIC will be emailed a copy of the variance. Facility can keep the tempered sliced cheese out of temperature for 8 hours and must not exceed 85F. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. REPEAT. Observed active dishwashing in 3-compartment sink with water at 103F. CDI - Water was drained and refilled at 107F. Water was drained again and refilled at 128F. |
|
47
|
1
|
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. REPEAT. Observed detailed cleaning needing to be done on equipment throughout entire facility: interior and exterior of hot drawers, exterior of reach in units, etc. |