|
20
|
0
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed walk in cooler not maintaining TCS foods at 41 degrees F and below. TCS foods such as cooked noodles, shell eggs, chicken, cut cabbage observed held between 44-45 degrees F. Vr to ensure that WIC calibrated to ensure that all TCS foods held at 41 degrees F and below. Observed chicken and egg roll overstacked in prep unit at 42 degrees F. CDI, foods relocated to rapidly cool. Per guidance from State, no points to be deducted on first inspection under new cold hold requirement. Vr to ensure long term compliance and WIC cooler calibration by 3/21/19. |
|
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 cooked chicken and cut cabbage cooling from morning in deep bowl and containers in walk in cooler but WIC not maintaining TCS foods at 41 degrees F and below. CDI, foods transferred to shallow uncovered containers and placed in walk in freezer to rapidly cool. |
|
37
|
2
|
Contamination prevented during food preparation, storage and display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed containers of food oil and utensils stored on prep area next to handwashing sink. Store 12 inches from handwashing sink or install splash guard to protect food and utensils from splash / contamination during handwashing process. Repeat. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth around waist of food employee and stored on prep table. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed in-use utensil stored in soiled area and wedged between flip top prep units. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some metal pans being wet stacked. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-502.13 Single-use and single-service articles may not be reused. Observed single-service manufacturer containers of soy sauce being used to stored dry ingredients such as corn starch. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition - C - Observed dust accumulating on ceiling vent in women's restroom. |