|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P
PIC stated grinder in WIC is only cleaned once a day at night and thet grind meat 2-3 times a day. Clean at least every 4 hours, per the Code. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed seafood food products in grab and go recorded above 41F (see chart). Employee stated products are made and cooled down with covers on in WIC. Discussed better cooling methods, including cooling product with lid off and cooling down to 37F. REPEAT. |