|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken over ready-to-eat salsa in WIC. CDI- Chicken was moved to a bottom shelf. REPEAT. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed beans in reach in at 55 and cheese in prep top at 65 F. Observed food in WIC such as pork, beans, and chicken all at 42 F. Observed beef stew in WIC at 48 F. CDI- Cheese and beef stew were voluntarily discarded. Beans and other items in the WIC were allowed to cool. WIC was being entered and exited frequently during prep and cooler temperature was set at 40 F. EHS suggested cooler temperature be set at 38 F. PIC called technician to have temperature set lower. REPEAT. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bags of corn mesa stored on floor in dry storage |