|
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 and cooked onion straws with bare hands. CDI-PIC voluntarily discarded both items. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs at the bar above drinks and RTE juices and limes/lemons. CDI-PIC they don't normally add eggs in drinks, and they voluntarily discarded. |
|
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 several containers of chicken broth no DM. 2 chubs of Ham, and proscuitto with no DM. CDI-PIC DM properly
3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P Observed egg yolks from 12/28 in the WIC. REPEAT.
PIC did not sign due to Covid protocols. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed degreaser and peroxide cleaner with no label. CDI-PIC dumped out checmicals and will add a label when they use them for chemicals again. |
|
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 garlic that was cooked in the WIC at 60F. Garlic was in plastic containers, with lid shut. PIC they were made an hr ago. CDI-PIC opened to allow garlic to cool. |