|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-101.11 PIC shall be present during all hours of operation. -PF PIC was not on site during inspection. PIC was out of store for delivery order. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed sliced ham, lettuce, ham chub, and glazed turkey cooling in walk in cooler. All items would not meet cooling parameters; See Temp. Chart.
CDI - All items uncovered and allowed to cool rapidly. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed provolone holding at 42F in prep line. Left to cool on line.
Observed lettuce holding at 46F on prep line. CDI - Manager took lettuce to walk in to cool rapidly.
No points taken this inspection, points may be taken next inspection for any items holding above 41F. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed smoked turkey on prep line without date mark. Manager stated the turkey was prepped the previous Saturday. CDI - Allowed to correctly date mark item. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
No |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer in bucket reading below 50 ppm. CDI - Manager replaced with sanitizer at correct concentration. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 all items cooling covered or wrapped in walk in. CDI - All items were uncovered to allow cold air to flow around product and cool rapidly. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed ripped gasket on ice machine door. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drink stored on top on microwave located on prep table. |