|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
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 roast beef cooling in WIC at 44F at 9:25. Roast beef was heavily wrapped and remained at 44 F at 9:53. CDI- Roast beef was moved to freezer for faster cooling. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed ham off bone 10/27-11/3, turkey breast 10/25-11/1, bologna 10/21-10/28, 10/28-11/4, 10/25-11/1, 10/24-10/31, 10/30-11/6. Observed turkey dated 10/22, bologna 10/21, pastrami 10/22, chipotle chicken 10/21 (items held past 7 day date marking). CDI - All items past 7 day date marking voluntarily discarded. All other items had their labels corrected. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Cooling Methods - PF REPEAT. Observed a heavily wrapped piece of roast beef cooling in WIC. CDI- Roast beef was moved to cool in freezer. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single-service trays stored on floor in bakery area.
No signature needed due to COVID-19 guidelines. |