|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Briefly observed WIC ambient temperature at 44F and the temperature of six (6) trays of cut watermelon at external package temperatures ranging from 41F to 43F. EHS observed sliding rear door to WIC open at start of inspection. CDI - Rear door of WIC was closed and thermometer was calibrated to establishment thermometer using running hot water. Ambient temperature of WIC was observed at 41F prior to end of inspection. Maintain cold holding TCS foods in WIC away from doors and prevent doors from being kept open for extended periods of time. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed two (2) crockpots at produce department clean dish shelving with labels denoting ‘household use only’. Per conversation with department manager, these are used to melt chocolate for strawberries sold within the department. REPEAT. |