Ain

*40 Store single-service item in original package

invert single service items when not in use.

*39 Store equipment & utensils in a clean, dry place

do not store in use utensils in bulk ingredient

*41 Food storage containers, identified with common name of food.

label bulk ingredients bins (flour)

*32 Equipment & Utensils resistant pit,chip, crazing

replace damaged cutting boards as often as needed.

*10 Clean Sight and Touch

Provide cleaning for the cooler

*06 Discard TCS if date marked exceeds temp & time

bean 9/8/22

*28 Date marking > 24 hrs,on site,temp 41F

Provide date marking for the cheeses and bean

*19 One Inch Air Gap

Keep the pipe at 3comp sink above drain 1 inch

*32 Can openers-cleanability

Provide cleaning for can opener

*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,

Observed raw meat store next to lettuce raw chicken next to dressing

*28 Date marking > 24 hrs,on site,temp 41F

Provide date marking for all foods in the wic

*29 Thermometers to be accurate +/- 3'F

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

observed raw eggs, raw chicken store with dressing, jalapeno

*28 Date marking > 24 hrs,on site,temp 41F

Provide date marking for the the cheeses

*28 Date marking > 24 hrs,on site,temp 41F

provide date marking for the cheese

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

observe raw egg and produce store together

*18 Restricted use pesticides

Self-spray pesticides not approved for food establichment

*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

Keep food scoops out of product.

*47 Handwashing signage

Provide hand wash signs at all hand sinks.

*32 Approved Food Contact Equip.

*34 Exterior doors used as exits need not be self-closing if they are solid and tight-fitting - Oute

*47 Food prep/utensil wash/mop sink not for hand wash