|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored above raw shrimp in bottom reach in unit. CDI - Items stored properly. |
|
14
|
1.50
|
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 metal pans/containers and slicer soiled with dried food debris or grease but stored as clean. CDI - Items taken back for rewashing. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
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 cooked noodles in cooling process but item only dropped 1 degree in 26 minutes. CDI - Item uncovered and separated into smaller portions for faster cooling. Noodles dropped to 64F quickly. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 covered large deep plastic container of cooked noodles in cooling process in WIC. Item only dropped 1 degree in 26 minutes. CDI - Item uncovered and separated into two smaller portions 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 canned pineapple, canned sauce, canned ketchup, and other foods store on floor of dry storage room. Also observed chicken stored on floor of freezer.
No signature needed due to COVID-19 guidelines. |