|
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 sliced mozzarella, sliced turkey and sliced roast beef above 41 in the prep cooler. Also noted turkey and roast beef above 41 in the WIC. CDI (corrected during inspection) Items pulled from the prep cooler and covered containers of turkey and roast beef were uncovered in the WIC. Facility did have 1 of the 4 air conditioning units go out today so kitchen temp was 84F. Service call was made earlier in the day. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 sheet pans of cooked diced sweet potato and cooked sliced tomato not cooling in the WIC. Suggest adding another stand up cooler to free up WIC space and get more frequent deliveries. Some item are delivered once a week. Speed rack should be used in the WIC to cool items. Items once they reach or cool to 135F must be actively cooled. Beef Veggie soup was not stirred for 45 minutes and more ice needs to be added during the cooling process. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces - C Observed some dust on the WIC fan cover. If open food is cooled under this area ensure area is free of dust. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee food stored with customer food on the top shelf of the display case. Locate employee food in a separate area on the bottom shelf away from customer food. |