|
10
|
0
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
5-202.12 Provide at least 100F water at handsinks.
Observed water at hand sink across from cooking equipment not exceeding 80F. Hot water at ware washing was over 125F. EHS advises PIC to restore hot water at all hand sinks. (-0) |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P
Observed raw shell eggs stored behind RTE foods without lids in two make tops.
CDI- Storage order rearranged. No contamination was observed. (-0) |
|
20
|
1.50
|
Proper cooling time & 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 one container of cooked beans at 48F and a second at 44F, cooling since last evening, and failed to cool properly.
CDI- Beans voluntarily disposed. (-1.5) |
|
33
|
0.50
|
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 dense containers of cooked beans with lids which failed to reach 41F overnight in WIC. EHS discussed proper cooling methods with PIC and verified cold holding equipment is in good repair. Also observed diced tomatoes cooling in fliptop with no decrease in temperature after 30 minutes.
CDI- Beans which failed to cool voluntarily disposed, tomatoes relocated to RIF to complete cooling. (-0.5) |