|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-102.12 Certified Food Protection Manager - C: The PIC shall be a certified food protection manager from an accredited approved program. PIC on duty at time of inspection not certified. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14 Cooling - P: Cool TCS foods from 135 F to 70 F within two hours and from 70 F to 45 F within four hours. Found pork soup from overnight cooling 47 F. Found beef soup from overnight cooling 54 F. CDI both volumes of soup discarded. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: Keep TCS foods cold at 45 F or below. Found several items in flip top cooler above 45 F. CDI- bagged ice added to scallops for cooling. Cut greens moved to walk-in cooler. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - PF: Cool foods by approved. effective methods to acheive required time / temperature parameters. Found large volumes of two soups cooling from overnight, covered. Soups did not reach required temperatures from overnight. CDI- soups discarded.Break high volumes of soup into smaller pots for cooling in freezer and walk-in cooler. If cooling soup overnight, check temperatures in AM to ensure required temperatures are met. If soups are not 45 F from overnight, they must be discarded. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C: store utensils and equipment in a clean place. Observed skillets on shelf that ha heavy food build-up attached. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces - C: Non food contact surfaces shall be clean. Observed storage shelves for utensils with food build-up.. |