|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-702.11 Before Use After Cleaning - P Observed food employee wash/rinse adn metal pan and then dip pan into sanitizer and leave it to dry on a rack. EHS explained pan needs to sit in sanitizer for 7 seconds contact time to sanitize pans. CDI-PIC left pan nt the solution to sanitize. |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed chicken cooking and PIC was going to take chicken out without checking temperatures, chicken was 147F in some places. CDI-PIC finished cooking chicken to 179F internal temp. |
|
31
|
0.50
|
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 shrimp in the WIC that was 60F, called manager from the morning and they had thawed shrimp out in running water at 11:30am. Then shrimp was placed in the WIC. SHrimp was in a plastic container and covered. CDI-PIC moved shrimp to freezer to quickly cool. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in the kitchen area. REPEAT. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
Yes |
4-501.11 Maintain equipment in good repair. Observed only prep unit in facility no tholding temp. PIC said it has been either too warm or frozen over. PIC is currently not using. EHS called management and said they must get unit fixed sicne this is the only prep unit in the facility and could cause the WIC to be overworking from continually opening. VR REQUIRED 8/6/2020 |