|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several utensils soiled with debris, grease, or sticker label still on them. CDI - All items sent back for rewashing. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed container of cooked pork, cooked duck, and raw pork in WIC above 41F. Facility had received delivery one hour prior and had left the WIC door open for 30 minutes. CDI - Items were uncovered and left to cool down. PIC advised on possibly flash freezing some items in freezer after deliveries to assure temperatures return to 41F or below. PIC also advised on not leaving WIC door open for long periods of time. REPEAT, but much improvement since last inspection. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed one container of cut pork and one container of liquid eggs in reach in unit without date mark. CDI - Items were immediately date marked. REPEAT, but much improvement since last inspection. |
|
41
|
0.50
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. REPEAT. Observed metal bowl stored inside container of cut pork used as a scoop. CDI - Item was removed and PIC advised on using scoops with handles. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several plastic containers wetstacking on drying rack. |