|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P
Observed raw pork sausage beside RTE foods in lowboy lower rack, and raw sliced beef beside RTE foods in WIC. EHS observed raw sausage had fallen into a RTE sausage container in lowboy.
CDI- RTE sausage voluntarily disposed. Raw items moved to bottom racks, away from RTE foods. (-1.5) |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed corn salad at 48F and Sliced American cheese at 50F in top rack of lowboy, which were prepped this weekend. EHS verified all other TCS foods at 41F and below; equipment is in good repair. PIC states lowboy doors open during prep is the likely culprit.
CDI- All items drop below 41F within one hour. (-0) |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D).
Observed milk gallon and Greek yogurt opened last Thursday in WIC without date mark. PIC states yogurt is employee only food.
CDI- PIC labeled milk. EHS advised on date marking for open containers of dairy and labeling of employee-only foods. (-0) |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P
Observed wiping cloth bucket beside single service trays on rack beside fliptop.
CDI- Trays relocated to protect from contamination. (-1) |