|
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 tomatoes and lettuce cooling in the WIC and in the reach in cooler with lids/coverings. Food was greater than 45F |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed drinks on the floor in WIC. CDI: Items picked up by PIC and placed on shelving. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
Yes |
No
|
No |
| 5-501.15 Provide dumpster, waste containers that are of sound construction. Observed cardboard dumpster with damage. CDI: PIC emailed maintenance. |