|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P
Two heads of cabbage stored on shelf in WIC. CDI- Discarded. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Multiple items in reach in cooler recorded above 41F (see chart). CDI- Discarded. Unit will be looked at. VR. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf
Container of rice in WIC was cooling with container with silan wrap. CDI- Product had to cool to 70F by 11:50. Seperated into two shallow pans and re-located to freezer. Cooled to 70F. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration.
One sani. bucket recorded at 0ppm bleach. |