|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink.
Observed no posted hand sink signs.
CDI- EHS provided county signs at both hand sinks. (-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 white rice in WIC cooked yesterday at 45F, which failed to cool. EHS provided education to both present staff members about cooling methods.
CDI- Rice which failed to cool on time voluntarily disposed. (-1.5) |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed cooked potatoes at 103F in steamwell.
CDI- Potatoes reheated above 165F and returned to steamwell with lid. All other steamwell items in compliance. (-0) |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT.
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed sliced spinach, lettuce, couscous, chorizo, feta cheese, diced tomato, and mayo in cold well/lowboy above 41F. See temp chart.
CDI- Items rapidly cooled in WIC. EHS advises that lowboy was overfilled past its capacity, and cold air cannot circulate if fans are blocked. Ambient air in unit observed at 40F. Work order should be placed and TPHC should be used while awaiting repair. Open lid make top should be maintained with cabinet air between 35F-38F to maintain TCS foods at 41F or below.
*Risk Control Plan or permit action may be taken if cold holding is out of compliance at the next inspection, due to repeat violations. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
REPEAT.
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D).
Observed several undated pans of rice cooked today or yesterday in WIC. Observed multiple containers of shredded lettuce cooling, sliced tomato, and TCS bottled dressings prepped yesterday or today without date marks.
CDI- EHS confirmed prep date with chef who prepared. Items with unknown prep date voluntarily disposed. Rice and sliced lettuce dated. (-1.5) |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
REPEAT.
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 numerous containers of rice cooling in WIC with parchment placed on top of rice, followed by lids, and contains stacked 3-4 high. Lower containers are not able to cool in these conditions. Provide shallow, uncovered, well spaced containers for cooling TCS foods.
CDI- Cooling methods discussed with PIC. Failed cool rice voluntarily disposed. |
|
37
|
1
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta.
Observed unlabeled oil mixture (non-TCS confirmed) in squirt bottle at make top, and small containers of decanted herbs on dry storage rack without labels. Label all spices and herbs with working name. (-1) |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed a few fruit flys in back of kitchen near mop sink. Increase pest control service frequency. No contamination to food or equipment observed. (-0) |