|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
NOTE: Inspection occurred at the commissary.
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 45F. -P- Observed two large containers (25-30 pounds) in a large metal container and at 97-73F. According to the PIC the items were cooked and attempted to be cool around 12-1AM. PIC failed to cool items within the 2 hour and 6 hour time parameter for cooling. CDI- PIC voluntarily discarded the items. |
|
21
|
1.50
|
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- EHS observed stock pot of RTE cooked greens (38F) date marked for 9/20/18. This item shall only be kept for seven days when at 41F or below and for only four days at 42-45F. CDI- PIC voluntarily discarded the items. NOTE: In 2019 all TCS foods shall be kept at 41F or below.
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 rice/beans and chicken cooked yesterday, according to the PIC, without date marks. CDI- PIC was able to back date items. NOTE: Ensure all TCS foods are date marked if not intended to be used the same day of preparation. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed spray bottle on the unit not labeled. CDI- PIC labeled the bottle sanitizer. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf- Observed PIC unable to provide a thin probe thermometer during the inspection. A VR will occur no later than 10/6/18 to ensure the PIC obtains a thin probe thermometer. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.- Observed PIC preparing RTE foods and cooking chicken with hair on the head and without a head cover. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.- Observed WIC and dry good shelving in need of cleaning do to minor food debris and grease residue build. Clean as often as needed to prevent and reduce build up. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.- Observed exposed, rough, and absorbent wood near ac unit. Seal exposed wood. |