|
18
|
0
|
Proper cooking time & temperatures |
No |
No
|
Yes |
3-401.14 Non-Continuous Cooking of Raw Animal Foods (P) (Pf)
(F) Prepared and stored according to written procedures that: (1) Have obtained prior APPROVAL from the REGULATORY AUTHORITY; Pf
There was no knowledge of non-continuous (par-cooking) going on.
CDI - They have an SOP that they follow from the state. The PIC showed all steps of the procedure were followed correctly.
Keep all documentation at all times in the facility. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) - Equipment and Utensils, Air-Drying Required:
Multiple pans were wet and stacked on top of each other on the clean drying rack
Allow all equipment and utensils to dry completely before stacking them on top of each other |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C)
Racks in the outside WIC and in the prep area of the kitchen are rusted. Replace/repair the racks to be in good repair |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces (C)
The hoods in the kitchen are soiled. Clean at a frequency to prevent build up |