|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf REPEAT. Observed ice dumped in handsink by the ice machine twice. Use handsinks ONLY for handwashing, nothing else. CDI - Ice removed. |
|
18
|
0
|
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 black beans cooling 8 degrees in 45 minutes. See chart above. Items cooling from 135F must cool at a rate of 0.54 degrees per minute. CDI - Item was placed in an ice bath. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed shredded lettuce in prep top, cooked pork and tomatoes in cold drawer, and all items in WIC above 41F. Ambient air temperature of WIC is 45F, and all TCS items in WIC are 47-53F. See chart above. CDI - The lettuce, cooked pork, and tomatoes were taken to cool and placed in ice bath. All TCS items in WIC were voluntarily discarded. Repair person arrived while on site and is working on the WIC. Will be returning tomorrow morning to verify WIC is maintaining proper temperature. Instructed PIC not to make any more food until unit is working properly. VR to be done by 7/2/20. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
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 several ziplock bags of hotdogs and sliced ham in cold drawer without date marking. CDI - Some of them were voluntarily discarded. Others were labeled. Also observed 4 food items (cheese and cream, liquid eggs, and two other unknown items) tucked in back corner of reach-in unit. Items were visibly expired and dried out, without date marking. CDI - Items voluntarily discarded. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needing to be done on shelving inside WIC. |