|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without approved food safety course. |
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
General Comment: 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed several employee drinks sitting on preparation or food storage surfaces. Employee drinks discarded by PIC. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed foods in walk in cooler between 44-45F degrees. Ambient air temperature of walk in cooler was 44F degrees. TCS foods moved into walk in freezer (located inside of walk in cooler) for immediate CDI. Foods reading below 41F degrees by end of inspection. Walk in freezer door propped open to rapidly cool walk in cooler further and ambient air temperature of walk in cooler with freezer assistance was 39F degrees before inspector left insection. Recommended to PIC to leave freezer door propped open until repair of cooler can happen to maintain temperatures below 41F degrees and maximize space. Repair of walk in cooler required- Return visit required within 10 days to ensure walk in cooler is holding foods at or below 41F degrees. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
No |
No
|
No |
General Comment: 3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Foods on service line are held under TPHC- food begin times had not been changed since morning shift and reflected 9am times. Foods had been recently changed out for dinner rush- PIC verified begin times and relabeled all foods with proper begin times. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal food pans wet stacked in clean dish area. Repeat violation. |