|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
Yes |
3-302.11(A) Separate the different types of raw animal foods. -P REPEAT. Observed raw chicken stored above raw pork and raw beef stored above raw shrimp in WIC. CDI - All items were rearranged for proper storage. Verification to be done by 8/3/19 to make sure facility is properly storing food.
3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed 3 small pots soiled with oil and debris stored right on top of fresh broccoli. CDI - PIC removed pots and voluntarily discarded top layer of broccoli. PIC educated on not storing soiled equipment on food. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed container of noodles in cold well, as well as container of noodles and 3 containers of soups in reach-in unit all without date marking labels. CDI - Items were properly date marked. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed bowl of fried rice sitting out above grill at room temperature. PIC stated that they heat up the rice in the wok per order and they discard the rice after 1 hour. CDI - Item was voluntarily discarded. PIC emailed TPHC template for rice. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 REPEAT. Observed container of dumplings cooling in WIC but covered. Also observed two large plastic containers of general tso chicken, and large bowl of cooked shrimp in WIC in cooling process but cooling in bulk. CDI - Dumplings were uncovered. General tso chicken and shrimp were each portioned in half to cool in smaller portions. Both items have quickly dropped in temperature. |
|
54
|
1
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. REPEAT. Observed several employee personal food/items stored on top shelf of WIC above customer food. CDI - Items were properly stored on bottom shelf. |