|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
Observed an employee turn off water with their bare hands, which will recontaminate them. Use a papertowel to turn off water rather than bare hands.2-301.12 |
|
11
|
2
|
Food in good condition, safe and unadulterated |
Yes |
Yes
|
No |
Observed spoiled blue cheese and spoiled veggie mix stored with other foods today in the WIC. These must be discarded or at least seperated from other foods to prevent contamination. Spoiled products discarded today.3-101.11 |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
Observed santiizer in a spray bottle today at >200ppm. Diluted during inspection to correct. Maintain sanitizer at 50-100ppm.4-501.114Observed build up on the tea nozzle today. Drink nozzles must be washed, rinsed, and sanitized daily. Tea nozzle properly cleaned during inspection to correct.4-602.11 |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
Observed foods in the WIC stored at >45F today- all moved to WIF and repairman called during inspection(arrived during inspection as well). Hold all TCS foods at 45-41F or less. Do not use WIC until repair has been made.3-501.16 |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
Observed 3 containers of open chili not date marked today. Date mark all TCS foods once they have been opened/made.3-501.17 |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
Label foods that are not stored in their original package. ex. WIC foods in mayo containers.3-601.11 |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
Store wiping clothes in sanitizer. Observed a knife being wiped off with a soiled rag today- santiizer bucket provided during inspection.3-304.14 |