|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored above washed tomatoes in WIC. CDI-tomatoes were moved onto top shelf above unwashed produce. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken, shredded chicken, ham, turkey, provolone and cheddar cheese, tomatoes, feta cheese, and eggs in the prep unit above 41F. CDI-ham, turkey, provolone and cheddar cheese were discarded. Chicken, shredded chicken, feta cheese, tomatoes chicken salad and eggs were put into the freezer to rapidly cool. Temperatures were below 41F REPEAT |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required. -P Observed two buckets of sanitizer that were not at the correct concentrations (over 400ppm) CDI-sanitizer was discarded and PIC informed minimize the number of tablets used to make sanitizer |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 foods in Chicken, provolone and cheddar cheese, tomatoes, feta cheese, eggs, turkey and ham in the cold holding that were not at the correct temperature. Foods were prepared and placed into the prep unit without cooling. Allow foods to quickly cool by using open vented shallow pans, ice baths, active stirring. CDI-chicken, feta cheese, tomatoes and chicken salad were placed into the freezer to rapidly cool. Other foods from prep unit were discarded. |