|
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. REPEAT. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P OBSERVED items at mainline not temping 41F. Check temp log. CDI. Veggie patties were discarded other items were prepped today and were placed in the walk in cooler to reduce temperature. REPEAT. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 tomatoes in the walk in cooler cooling in covered containers, tuna and steak prepared today on the mainline that were not cooled down to 41F before placing on the line. CDI. Containers were vented, tuna and steak were placed in the walk in cooler to reduce in temperature for 10 mins. EHS took a second temp of the tuna and steak after items were put back on the mainline and items were not temping at 41F. PIC placed items in the walk in freezer to rapidly reduce the temperature of products. REPEAT. Ensure items are cooled down to 41F or below prior to placing on mainline. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. OBSERVED leaking faucet at 3 comp sink. |