| 3-305.11 (A-C) / FOOD STORAGE (PREVENTING CONTAMINATION FROM THE PREMISES) Core Item Repeat Onions in dry storage on kitchen floor, raw meats in freezer on cooler floor. Store food 6 inches off the floor in a clean and dry location where it will not be exposed to splash, dust or other contamination. Correct By: 08-Aug-2022  |
| 3-501.14 (A-D) / COOLING Priority Item Corrected During Inspection Chilli relleno cooling in WIC measured at 48 °F after cooling since Saturday. Observed in Right entrance of WIC. Food covered and ambient on right side of WIC was 43F. Adjust method or procedures to cool time/temperature control for safety foods (TCS) from 135°F to 70°F in the first 2 hours and from 135°F to 41°F within a total of 6 hours. Right side enterance of WIC should only be storing Fresh fruit, tortilla, non TCS like whole vegetables, beer. Left side of WIC is holding at 36 F and should be use for holding TCS and cooling foods. Operator adjusted down Right side of WIC for correction and discarded chille relleno's. Correct By: 08-Aug-2022 |
| 3-501.15 (A) / COOLING METHODS - PROCEDURES Priority Foundation Item Refried beans, green chicken being cooled at room temperature, observed at 104 and 107F after 2 hours of cooling. Operator started cooling at 10:30 am. Adjust procedures to assure that food is properly cooled to 41°F or below. Use one or more of the following methods: place food in shallow pans; separate food into smaller portions; use rapid cooling equipment; stir food in an ice water bath; use containers that facilitate heat transfer; add ice as an ingredient; or use other effective methods. Use ice wands to facilitate more rapid cooling. 135 to 70 in 2 hours, 70-41 in 4 hours. Correct By: 08-Aug-2022 |