|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed large plastic container and bottle stored inside handsink at bar. CDI - Items 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 beans drop 7 degrees in 23 minutes, white rice and queso drop 1 degree in 23 minutes, and meat drop 0 degrees in 22 minutes. Items unable to cool due to WIC still cooling down from repairs. CDI - All items placed in ice baths and are dropping in temperature. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS foods in WIC at 45F-47F. PIC stated unit was temping at 41F this morning but started raising in temperature. Maintenance person just repaired unit and left 30 minutes before inspection. Air temperature is blowing at 39F and temperatures of food are dropping quickly. Also observed several items in prep unit (shredded mozzarella, shredded lettuce, pico, sliced tomatoes, cut tomatoes, raw shrimp, raw tilapia, octopus, and roseli) at temperatures above 41F. See chart above. Also observed items in cold drawers (cut tomatoes and roasted poblanos) above 41F. CDI - All items in WIC placed into ice baths. Raw shrimp, tilapia, and octopus voluntarily discarded. All other items in prep unit placed into freezer. Items from cold drawer placed into freezer. VR to be done by 6/20/21. |
|
21
|
3
|
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 REPEAT. Observed cooked cactus, collard greens, hotdogs, peas and carrots, cooked rice, opened gallon of milk, and horchata not date marked. CDI - Items dated. |