|
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 chicken cooling. Cooled from 135 at 1:45 to 128 in 25 minutes. At 3:15 chicken was 100 F. CDI - Chicken was voluntarily discarded. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken with no date holding at 48 F and noodles with no date at 60 F. Observed chicken sitting out next to cook line at 70 F. PIC stated it was because they used it so often and that it had been out only an hour. CDI - Chicken with no date was discarded. Chicken held out was moved to WIC to cool. Noodles had been used that morning and were moved to the WIC to cool. |
|
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 shrimp and chicken in reach in with no date marking. CDI - PIC stated he cooked shrimp yesterday so date was added. Chicken was voluntarily discarded. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 chicken cooling by ambient cooling in large deep plastic containers. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed sauce containers on the floor in the WIC. Observed reusable glove stored in container with raw chicken (photo attached). REPEAT. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up of debris on shelving, the microwave, and on the outside of the rice cookers. REPEAT. |