|
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 raw chicken, beef, shrimp and cabbage in the flip unit that was above 41F. Foods were prepped before EHS arrival and were being used at the time. CDI-foods were put into the WIC to quickly cool down. Repeat |
|
33
|
1
|
Approved thawing methods used |
Yes |
Yes
|
No |
3-501.13 Thawing - C Observed chicken in the sink that was thawing under 75F water. CDI-chicken was removed from sink and was placed into the WIC to thaw. REPEAT |
|
39
|
1
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths that were out on the counter and not in sanitizer. REPEAT |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
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 general cleaning of facility needed. Floors have build up on them as well as walls. |