|
23
|
0
|
Proper date marking & 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 cooked chicken prepped today in WIC without date mark.
CDI- PIC dates chicken. (-0) |
|
33
|
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
Observed bagged shredded cabbage and cooked breaded chicken outside cooling equipment in main kitchen through duration of inspection.
CDI- EHS directs staff to begin active cooling and PIC moves items into WIC. Items begin dropping at compliant rate. See comment. (-1) |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf
Observed cooked noodles thawing in prep sink at 130F.
CDI- EHS explains proper thawing methods. Thawing is ceased and product moved back to WIC for cooling. (-0.5) |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
Yes |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry.
Observed back door to establishment propped open.
CDI- EHS directs staff to close door. A fly fan or air curtain should be used at back door for it to be propped open. No pests observed on the premises. (-0) |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf
Observed one severely dented can near seal on dry storage rack with usable goods.
CDI- PIC removes defective can from usable supply area. (-0) |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
Observed cardboard taped to wall near register and on dry storage racks.
EHS directs staff to utilize plastic and non absorbent surfaces instead. (-0.5) |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
Observed grease residue built up on inside lid of fliptop 2. Increased cleaning frequency is advised. (-0.5) |
|
50
|
0.50
|
Hot & cold water available; adequate pressure |
Yes |
No
|
No |
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf
Observed water heater turned off upon arrival. PIC is awaiting repairs and trying to slow leak at can wash area by turning hot water heater off while staff is not onsite.
CDI- Once heater was restored, hot water became available. EHS noted no sign of leak of plumbing in poor repair at can wash or sinks. PIC should ensure that heater is always on and hot water is available during operational hours. (-0.5) |