|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed black beans in hot line recorded below 135F (see chart). Re-heated to 165F) |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
Multiple items held above 45F (see chart). CDI- Suspected cooling issues (see # 31). Items brought to WIC to cool down. |
|
31
|
0.50
|
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, active stirring, or leave food uncovered to facilitate heat transfer. -Pf
Observed cut lettuce in WIC overstacked in metal pan. Use shallow portions when cooling prepped items. Further, most cold-holding items appeared to have been prepped and placed directly on line, thus not cooling down. Assure food is properly cooled down using approved methods when cooling. CDI- Lettuce portioned out. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.114 Ensure drain plug on dumpsters, waste containers is in place.
Both dumpsters missing drain plugs. Obtain drain plugs. |