|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed empty paper towel dispenser above handsink. CDI - Food employee provided a pack of paper towels near handsink. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
Yes
|
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 REPEAT. Observed pan of cut cantaloupes, opened bag of cabbage mix, and opened bag of parmesean cheese at 50F-52F. Items were taken out of WIC for morning delivery and then put back inside at 10:30am. Items remained at same temperatures after 30 minutes. CDI - Items were put in freezer for cooling. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pan of cut cantaloupes, opened bag of cabbage mix, opened bag of parmesean cheese and half a watermelon all between 48F-52F. CDI - The watermelon was voluntarily discarded because it was cut on 5/26 and it is 48F. All other items were dated this morning and were taken out of WIC during morning delivery, causing items to heat up. These items were all moved to freezer to cool down. Mainenance also adjusted temperature setting of WIC to 36F on site. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. REPEAT. Observed soiled microwave (inside). |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. REPEAT. Observed cleaning needed of the floor, especially under oven and ice machine. |