|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed pieces of lettuce in the hand sink. CDI-lettuce was removed. EHS reminded PIC that handsinks are to only be used for hand washing.Observed trash can blocking handsink upon arrival. CDI-trash can was removed. REPEAT |
|
18
|
0
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed chicken cooked to only 156.0F. CDI-chicken was returned to the grill to cook up to the correct temperature. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed spinach, lettuce and chick peas that were above 41F. Chick peas were opened before EHS arrival along with the spinach and lettuce. CDI-lettuce was placed back into the WIC and was replaced with lettuce at the correct temperature. Chick peas were placed on nice and spinach was placed back into the WIC. TCS foods must be at 41F or less when cold holding. REPEAT |
|
33
|
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 For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed macaroni and cheese in the WIC that were tightly wrapped and bagged. Observed pimiento cheese in the WIC that was cooling while covered. CDI-Mac and cheese bags were opened to allow air to flow through and quickly cool. The lid was removed from the pimento cheese. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed working containers of oils, spices and condiments that were not labeled. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wiping cloths not being stored in sanitizer. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed a bowl being used as an in use utensil in butter. CDI-bowl was removed. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean plastic containers that were wet stacked. |