|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. OBSERVED no certified food protection manager on site during inspection. |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P OBSERVED employee wash hands and turn off faucet without using a barrier. CDI. PIC instructed employees on how to properly wash hands and employee rewashed hands. |
|
18
|
0
|
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 ham prepared this morning in the walk in cooler not cooling at quick rates. CDI. Ham within a hour and a half ham did not move in degree. Ham was reduced into two containers and placed in walk in cooler to rapidly cool product. |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P OBSERVED veggie patties, cold cut meat, shredded steak, chicken breast, shredded cheese and all sliced cheese not maintaining 41F, temps are in temp log. All items were prepared yesterday. PIC stated concerns about prep top unit not functioning correctly to properly maintain cold temperatures for all items. PIC voluntarily discarded items. Owner has contacted contractor to fix equipment. EHS will return to site tomorrow to follow up with equipment, temperatures, and possible risk control plan. VR |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P OBSERVED chicken breast with improper date on container. PIC stated chicken breast were prepared this morning and label was not changed. CDI. PIC replaced chicken breast with new labels. |
|
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 sliced cheese in a container covered with plastic wrap and a lid after preparing items. PIC was informed that air must be able to flow around the product to reach 41F in proper time parameters. |