|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.11 Demonstration - C Observed no one at facility to have a certified food protection manager certificate. |
|
18
|
1.50
|
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 tamales in the WIC that were cooked at 10am on 01-20-2021. EHS checked temperature at 1:30 and the temperature was 113F. EHS instructed PIC to move tamales to the Freezer to rapidly cool. Temperature at 2:04 was 101. CDI-tamales discarded.
Observed beans in prep unit that were above 41F. Beans were made earlier in the day at 9am. CDI-beans discarded.
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed lettuce in the prep unit that was above 41F. Lettuce was prepped earlier in the day at 9am. CDI-lettuce was discarded. |
|
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 beans in the WIC that were above 41F. Beans were prepared on 01-18-2021. PIC stated that the beans were not out today and that they had been left in the WIC. CDI-beans were discarded. Observed raw chicken and fish in the cold hold display that was above 41F (see temp chart). PIC stated that food was in the display all night. CDI-food was discarded REPEAT |
|
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 tamales that were prepared earlier in the day that were above 41F. Tamales were tightly wrapped in plastic bags and then placed in a metal container and covered in foil. Tamales were removed from container and placed into the freezer to try to rapidly cool. CDI-tamales did not reach the correct temperature and were discarded. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed liquid and debris on the floor of the WIC |