|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine in prep room with black and pink build-up. |
|
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 WIC holding foods including pork cheeks, lentils, grits, scallops, corn, watermelon, etc > 41F (see temp chart). Facility has just received a produce delivery and was in and out of the cooler in addition to conducting inventory. Cooler door stayed closed and temperature thermostat was turned down. CDI: Cooler temperature dropped down to 35F after about 20 - 30 minutes. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
REPEAT VIOLATION:
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed veggie stock and clarified butter not dated inside right side cooler that was made yesterday. CDI: items were properly dated.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed fingerling potatoes and 3 containers of cooked shallots that were dated 8/7/21 that had expired past 7 days inside broiler cooler. CDI: all items were properly discarded.
Next inspection will warrant full points if not corrected. |