|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P Observed raw chicken removed from commercial packaging and placed in plastic clamshell containers stored directly above mac and cheese and other RTE foods in walk in freezer. CDI - PIC relocated unpackaged raw chicken items to bottom shelf. Do not store unpackaged raw chicken items above other foods in freezer. |
|
18
|
1.50
|
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 Observed multiple pans of cooked chicken placed into WIC previous evening still in cooling process with temperatures above 41f. See chart above. CDI - PIC discarded all with temperatures above 41f. The cooling method currently in use does not allow adequate air flow to products to facilitate proper cooling. Ensure that cooked chicken cools from 135 - 70 within 2 hours and then to 41f within a total of 6 hours. REPEAT |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pan sliced cheese in line reach in cooler at 46f and milk in drive thorough reach in at 44f. CDI - PIC spread cheese on pan in WIF to quickly chill to 41f and placed milk in ice bath as both products out less than 4 hours. All other TCS items in coolers temping 41f or lower. REPEAT |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 pans of cooked chicken products from previous day placed on pans, tightly wrapped, and stacked together not properly cooling in walk in cooler. CDI - PIC discarded all pans with temperatures above 41f. REPEAT |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed cases of single service items stored on floor in play area which is currently in use as storage area. Store single service items off of floor to prevent contamination. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on exterior and interior surfaces of upright chicken coolers in back area. Detailed cleaning needed. Buildup on non-food surfaces of ice bins at front line and drive through need cleaning. Clean equipment frequently to prevent buildup. REPEAT |
|
53
|
0.50
|
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. Dark buildup present on floors and baseboards near chicken prep area and near produce prep area needs cleaning. Organic buildup on floors around drains under front line drink stations needs cleaning. REPEAT |