|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw ground turkey stored over cooked beef on speed rack in walk in cooler. CDI- removed to raw food area |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer in 3 compartment sink at 50ppm QAC. CDI- dispenser tested at 200ppm QAC; remade |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple meat and cheese sandwiches, wraps and salads at high school section cafeteria to be above 41F(see temp chart) CDI- some removed to walk in cool and some placed on temporary TPHC start time back to original prep 7 am(WIC ambient temp 38F) |
|
39
|
1
|
Wiping cloths: properly used and stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer in red bucket at 0 ppm QAC- remade |