|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P - Observed cut melon cooling from day before in covered container in walk in cooler between 47-50 degrees F. Melon voluntarily discarded by PIC. |
|
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 cut melon cold held in WIC between 43-45 degrees F from yesterday. CDI, foods voluntarily discarded by PIC. Observed unit not maintaining TCS foods and several other vegetables holding between 42-44 degrees F. Repeat. Visit to ensure long term compliance of WIC. |
|
31
|
0.50
|
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 recently prepared melon cooling on rack at 46 degrees F and remained at 46 degrees F 20 minutes later in WIC in tightly covered container. CDI, recently prepared melon lids vented and relocated to rapidly cool in dairy WIC. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C- Observed WIC not maintaining TCS foods at 41 degrees F and below. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed facility in process of adding tile to wall. |