|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
Yes |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed covered cholola (corn salsa) in cooling process but items only dropped 2 degrees in 34 minutes, and covered mild salsa in cooling process but item only dropped 3 degrees in 33 minutes. CDI - All containers of cholola and mild salsa prepared today were uncovered and placed into ice bath. VR to be done by 3/19/21 for long term compliance. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
Yes |
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 several containers of cholola, pico, and mild salsas in cooling process in WIC but items were covered with lids and stacked on top of each other, not allowing any airflow. CDI - Items uncovered and placed into ice bath for faster cooling. VR to be done by 3/19/21.
***This is the 5th consecutive inspection with a cooling methods violation. RCP issued.*** |
|
43
|
1
|
Single-use and single-service articles; properly stored and used |
No |
Yes
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. REPEAT. Observed single service cups and food containers stored up front uncovered and unprotected from possible contamination. Keep items in their sleeves. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needing to be done on shelving of WIC.
No signature needed due to COVID-19 guidelines. |