|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed boxes of lemons and limes stored over RTE noodles and sauces in the WIC. CDI-PIC changed storage order and put produce on the bottom. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed deli slicer with fresh food debris, upon inspection there was old food debris behind blade as well. CDI-PIC took apart slicer and washed/rinsed/sanitized, twice because the first time was inadequate. |
|
18
|
3
|
Proper cooling time and temperatures |
No |
Yes
|
Yes |
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 a large stockpot of beef broth in the WIC at 52F. PIC said it was from last night. Observed noodles sitting wrapped on a shelf at 75F. PIC said they were cooling, they were made at 12pm and had a time stamp. Noodles in a large bowl at 55F, they moved to 53F in 1 hr. CDI-PIC voluntarily discarded items due to incorrect cooling. PIC moved noodles in the WIC to 2 smaller containers. REPEAT. VR REQUIRED 12/4/2020.
PIC did not sign due to Covid protocols. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items (tofu, tomatoes, scallops) sitting on top of food in the prep unit top above temp. See temp chart. Food was not maintaining temperature because it couldn't get enough cold air. Observed beans sprouts on a shelf near limes/japalenos, bean sprouts were 60F. Beef was in prep at 65F. CDI-PIC voluntarily discarded TCS items that were above temp. Bean sprouts were voluntarily discarded and beef was moved to the WIC. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
Yes |
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 a very large stockpot of beef broth in the WIC at 52F. PIC said it was from last night, and they normally cool in smaller pots. Observed noodles sitting wrapped on a shelf at 75F. PIC said they were cooling, they were made at 12pm and had a time stamp. CDI-PIC voluntarily discarded items due to incorrect cooling. REPEAT.
VR REQUIRED 12/4/2020. |