|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 PIC demonstrates knowledge by being a certified food protection manager. - PIC certification has expired. Employee took test but has not yet received the certificate. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
Repeat violation 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed raw veal stored above cooked lasagna. CDI - veal was placed in a correct location.
3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P - Observed salads stacked on top of each other in the sliding door cooler at the wait area. Do not stack bowls directly on top of food. CDI - PIC placed parchment paper in between the salads and bowls. |
|
18
|
1.50
|
Proper cooling time and 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 45F. -P - Observed a container of sausage in the reach in cooler covered in foil at 102F. Employee stated it was made yesterday. CDI - sausage was voluntarily discarded. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
General comment 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed meatballs in the steam table at 123F-133F. CDI - meatballs were reheated to 173F. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
Repeat violation 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 a large container of salad cooling in a reach in cooler with a lid. CDI - lid was removed and container was placed in the walk in to cool. Observed foil tightly covering sausage in the reach in cooler. Sausage was discarded. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Observed 4 wet wiping cloths on prep tables and cutting boards. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
General comment 4-501.11 Maintain equipment in good repair. - Observed split gaskets on the reach in cooler in the back room. Replace gaskets. Observed shelves in the walk in heavily rusted. Do not spray paint. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
Repeat violation 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cleaning needed on the walk in cooler shelves. Observed cleaning needed on prep unit gaskets. |