|
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 some brown buildup inside ice machine. |
|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P REPEAT. Observed pork stock in cooling process in WIC but item only dropped 4 degrees in 19 minutes. Item had bags of ice inside for cooling, and covered. CDI - More bags of ice placed in stock and the stock was uncovered. Item is now cooling at a faster rate.
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed corn pudding in cooling process dropping 0 degrees in 21 minutes. Items were covered. CDI - Item uncovered and placed away from the WIC door. Item is now cooling at a faster rate. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salads, mashed potatoes, cole slaw, and vinegar slaw in prep unit maintaining temperatures of 46F-48F. Items have been there overnight. Ambient air temperature of unit is 47F. CDI - All items voluntarily discarded. Insructed PIC not to store any TCS foods in unit until it is repaired. VR to be done by 8/22/20. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
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 two containers of chicken strips dated with prep date 8/13 but were cooked on 8/12. Also observed cooked turkey without date mark. CDI - Labels of chicken strips dated with correct date. Turkey voluntarily discarded. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 two containers of corn pudding and a large plastic container of pork stock in cooling process but covered and stacked on top of each other. CDI - Items uncovered and placed away from warmest part of WIC. |