|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. REPEAT. Observed some black buildup inside ice machine. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
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 two containers of sliced turkey in cooling process, covered, in WIC but items only dropped 1 degree in 24 minutes. Items cooling from room temperature must cool at rate of 0.12 degrees per minute. Also observed sliced tomatoes that only had 30 minutes left in cooling parameter but items were still at 47F-50F. CDI - Items placed in freezer uncovered for quicker cooling. Sliced turkey still in cooling process in freezer, but tomatoes have cooled to 40F-41F quickly. |
|
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 REPEAT. Observed 3 containers of sliced tomatoes and 2 large deep plastic containers heavily filled with sliced turkey in cooling process but items are covered with a lid or plastic wrap and stacked on top of each other. CDI - Items uncovered and moved to freezer for faster cooling. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of pretzel buns and peanut butter and jelly sandwiches stored on floor of freezer.
No signature needed due to COVID-19 guidelines. |