|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
Yes
|
No |
2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Observed no staff have received food safety manager training/certification as of today. Repeat Violation |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw processed chicken on sheet tray stored over cooked ready to eat chili and chicken in freezer. CDI- re-organized |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer in red bucket at 0 ppm chlorine and multple spray bottles of chlorine sanitizer at 10 ppm. CDI- re-mixed to 50 ppm |
|
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 high volume of meat sauce cooling overnight in large metal pot with low surface area for cooling at 51 F that had not been removed since last night. CDI- discarded ; coling procedure changed |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed no sanitizer solutions in buckets or spray bottles labeled. CDI- labeled |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
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 high viscosity meat sauce cooling in low surface area to volume ratio in walk in cooler at 51 F after 12 hours. Cooling procedure changed to multiple high surface area metal pans |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed personal clothing hung over open container of single service utensils. |