|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging.
Dry ramen stored on shelf in back without cover. Keep covered/protected. |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed multiple TCS foods in WIC recorded above 41F (see chart). CDI- Foods discarded. WIC was called in for maintenance and repair man said he will be there tomorrow morning. Facility will cool and cold-hold in freezer until repaired. VR. |
|
21
|
1.50
|
Proper date marking and disposition |
No |
No
|
No |
3-501.17 Date mark/label all ready-to-eat TCS foods that have been prepared and held more than 24hours in the establishment. -Pf
Chicken dumplings not dated. CDI- Dated. |
|
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
Observed rice and chicken cooling at room temp. CDI- Dumped onto shee trays and placed in WIC to be transferred to WIF. This is facility's 4th cooling method violation in a row. Must meetb compliance. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain.
Observed spoon in rice with handle touching food. |