|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed PIC touch RTE chicken wings with bare hands while trying to temp them in the WIC-PIC voluntarily discarded wings due to temperature abuse. |
|
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 2 large plastic pans of wings from last night above 41F. CDI-PIC voluntarily discarded and said they are supposed to cool them on the speed rack completely before putting them in the large container. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Obsevred no TPHC time sheet or sticker associatred with their pizza served by the slice. PIC said it fell down last night and needed to be added. CDI-PIC printed a new one and added correct time.
PIC did not sign due to Covid protocols |
|
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 2 large plastic pans of wings from last night above 41F. CDI-PIC voluntarily discarded and said they are supposed to cool them on the speed rack completely before putting them in the large container. |