|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -Pf Observed several containers of raw chicken stored above raw pork in WIC. CDI - Items stored properly.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored above RTE sauces in reach-in unit. CDI - Items stored properly. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed cooked noodles in cooling process only drop 2 degrees in 21 minutes. CDI - Item was moved into a larger container for more shallow surface area. Item then cooled 4 degrees in 11 minutes. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
Yes |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf REPEAT. Observed cooked noodles, hot and sour soup, egg drop soup, and several TCS foods in WIC not datemarked. CDI - Items dated.
***This is the 6th inspection in a row with a date marking violation. RCP issued.*** VR to be done by 1/25/21. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several boxes of food stored on floor of WIC and freezer. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. REPEAT. Observed cleaning needing to be done on bottom shelf of prep table and shelving of dry goods.
No signature needed due to COVID-19 guidelines. |