|
39
|
1
|
Contamination prevented during food preparation, storage & 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 accumulation few containers of food (sliced cabbage and whole raw onions) on ground in WIC. EHS advises PIC to use crates or other means to bring food at least 6 inches above the floor. (-1) |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container.
Observed cup without handle in crockpot to scoop fried rice.
CDI- PIC removes cup. Scoop beside crockpot with handle on clean portion of prep top to be used. (-0) |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted.
Observed bowls stored as clean nesting while still wet.
CDI- Bowls separated to allow air drying. EHS advises considering the addition of another clean dish rack in ware-washing area to increase available space, and facilitate better drying practices. (-0.5) |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor.
Observed open packages of single service bowl, trays, and lids above fliptop with food contact portion exposed.
CDI- All single service articles inverted to protect food contact portion. (-0.5) |