|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf REPEAT. Observed some plastic containers soiled with sticker residue but stored as clean. Also observed slicer soiled with dried food debris around the blade but stored as clean. CDI - Items taken for rewashing.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. REPEAT. Observed black buildup inside ice machine.
Discussed RCP with PIC. |
|
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 cut chicken in cooling process in WIC but item only cooled 2 degrees in 28 minutes. CDI - Items uncovered and placed/spread out into shallow pans. Items then cooled to 43F in 12 minutes. |
|
31
|
0.50
|
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 REPEAT. Observed several pans of sausage, cut chicken, and wings in cooling process in WIC but items were all covered with plastic wrap or with a lid. CDI - All items uncovered to allow faster cooling. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needing to be done inside reach-in freezer and WIC shelving.
No signature needed due to COVID-19 guidelines. |