|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.
Observed dark residue inside the ice machine. Increase cleaning frequency. EHS advises the PIC to obtain a telescoping mirror to assist in visualizing the inside cavities.
CDI- Ice machine cleaning process began in inspection. (-0) |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT.
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed most TCS foods (sliced cabbage, egg yolks, fish balls, cooked shrimp, raw marinated shrimp, packages of butter, and cooked tofu, inside fliptop and its lowboys above 41F. All items were loaded into fliptop portion this morning from WIC supply.
CDI- TCS items in lowboy, and shrimp, fish balls, and butter from fliptop (above 60F) were voluntarily disposed by PIC. Sliced cabbage below 50F was rapidly cooled in the WIC before returning to flip top on TPHC. (-3) |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
Yes |
10 DAY VR.
4-501.11 Maintain equipment in good repair.
Observed fliptop and lowboy across from cooking equipment with ambient temp of 75F, not able to hold TCS foods. PIC states it seemed cool when they turned it on this morning. Work order placed during inspection. PIC states they will use TPHC in fliptop and lowboy until it is repaired. EHS will make a return visit to verify proper cold holding or TPHC are in use within 10 days. (-0) |