|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed both ice chutes in need of cleaning. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 chilli base made today, 1 hr ago, at 51F. PIC explained base is made from canned tomatoes and put in metal containers. Container was covered. CDI-PIC uncovered items and EHS explained TCS items that come from a can need to be cooled just like cooked items. PIC will keep canned tomatoes in WIC to start at a lower temp, and uncovered chilli base to allow to cool. |
|
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 heating strip on WIC door not working, PIC has maintenance fix one side. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Drains are at a higher level than the floor. |