|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods. -P Raw beef stored on top of RTE hot dogs in WIF. CDI- Hot dogs removed. REPEAT |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Lettuce recorded above 45F (see chart). CDI- Lettuce brought to WIC to cool down. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Large pizza for pizza by the slice was on display but no time sticker was visable. CDI- Product discarded. Facility TPHC paper says pizza is only being held for 2 hours. Assure pizza always has begin/end time stickers. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Multiple oil/spice bottles in need of labeling. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Observed a very high amount of soiled/wet wiping cloths stored on various prep tables, on floor, etc. Keep in sanitizer only. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. General cleaning needed in fan vent system, walls, shelves, floors, etc. Clean to prevent insect entry into facility. |