|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P REPEAT. Observed two pans of diced chicken holding temperatures of 101F and 112F in hot box. Items were taken out earlier to portion out for catering service. CDI - Items were immediately moved to steamer, along with all other food from hot box, to reheat. Items were reheated to 168F.
**NOTE** Employees take out containers of food from hot box to portion out for catering, but food is sitting out for too long before placing food back in hot box. Items are losing temperature. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed large plastic container of salsa (44F), containers of raw marinated chicken (45), raw shrimp (43F), pico de gallo (44F), and salsa (44F) all in WIC holding above 41F. All items were taken out of WIC for some time to portion out for catering or cooking, and then put back in WIC. CDI - All items placed in ice. Temperatures have reached 37F-38F in 30 minutes. Also observed one container of pico de gallo had not been taken out today, but was holding at 48F. CDI - Item was voluntarily discarded.
**NOTE** Employees leave WIC door open for long periods of time. Employees also take out containers of food to portion out for catering, but food is sitting out in kitchen heat for too long before placing food back in WIC. |
|
31
|
0
|
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 several items in WIC in the cooling process but all items are covered and some are cooling in bulk. CDI - All covers were removed, all items were set in ice baths, and PIC advised on using metal containers rather than plastic containers. |
|
39
|
1
|
Wiping cloths: properly used and stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. REPEAT. Observed all sanitizer buckets with sanitizer concentrations of 50ppm. CDI - All buckets were emptied and refilled with new sanitizer. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee personal drink and food on top shelf of WIC. CDI - Items were properly stored. |