|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed 1x large pan of pulled pork (8/5), 1x large pan of diced ham (8/3), cooked chicken (8/4), corned beef (8/5) and 3x pans of chili (8/5) at >41 F degrees in WIC I and II. CDI Second cooling window missed, PIC voluntarily discarded products. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed ham (8/3), pulled pork (8/5), chili (8/5) and yellow rice all between 42-46 F in WIC I. Ambient temperature of unit 41-42 F CDI - PIC adjusted ambient temperature in WIC to 38 F. Products made before day of inspection voluntarily discarded. Temperatures in product made today brought to < 41 F. Observed 1x container of mixed greens and 1x small bus tub of black beans in prep unit I holding >41F. Prep unit lid was kept open during time of inspection. CDI - PIC took items to WIC II to cool down to 41 F. PIC placed ice sheets over products in prep unit to keep items <41F |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
REPEAT: 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 sausage (7/28) and pulled pork (7/30) held past 7 day date marking requirement. CDI - Items voluntarily discarded. Observed artichoke with out date mark. PIC unable to determine when product was prepped. CDI - Product voluntarily discarded. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
REPEAT: 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 cooked chicken, corned beef and sliced turkey cooling in tightly wrapped plastic bags in WIC I. CDI - PIC instructed employees to unwrap items, place on sheet pans, and move to back of WIC to rapidly cool. Products unwrapped and spread out on sheet pans allowed cooling to <41 F. EHS and PIC spoke about going over proper cooling methods, times and temperatures with all food prep employees. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed community dumpster sliding door open. EHS observed signage posted on dumpster stating to maintain sliding door closed due to vultures. PIC stated that she has reached out to facility maintenance about on going issue with neighboring business waste management. |