|
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 white rice which failed to cool after cooking yesterday; 44F inside WIC.
CDI- Rice voluntarily discarded. (-1.5) |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed overfilled container of sliced lettuce at far left fliptop, and whole tilapia fish delivered this morning at 46F inside WIC.
CDI- Top half of lettuce removed, fish rapid cooled in blast chiller. EHS advises PIC to check receiving temps upon delivery and ensure foods are rapidly brought to the WIC. (-0) |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf
Observed portioned shrimp sauce on prep top near register without time label.
CDI- EHS confirms start time and PIC labels for TPHC. (-0) |
|
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 stacked containers of lidded rice in WIC, with bottom failing to cool in required time. Also observed various items cooling in lowboys which are opened frequently, and unlikely to cool in their current storage locations.
CDI- Cooling foods brought to blast chiller. PIC educated food handlers on proper cooling methods during inspection. (-0.5) |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed multiple soiled wiping cloths on prep surfaces throughout. Sani-bucket holding cloths was measures at 0ppm.
CDI- Sani-bucket replenished with 300ppm quat and wiping cloths stored inside. (-0.5) |