|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 Certified Food Protection Manager - C- At least one employee with supervisor authority shall be a certified food protection manager through an ANSI accredited program. Observed employee that stated he was in charge at the start of the inspection does not have a certified food protection manager certification. Employee produced certificates for food handler certification. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
Geneal Comment: 3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P- Potentially hazardous foods shall be hot held at 135 or above. Observed butter being hot held at 127. Hot holding unit was turned up. |
|
21
|
1.50
|
Proper date marking and disposition |
No |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF- Potentially hazardous foods shall be date marked with the day of preparation and are able to be held for 4 days at 45-42 degrees or for 7 days at 41 degrees or below. Observed cut leafy greens, boiled tomatoes, and chopped pimentos without dates. CDI- PIC voluntarily discarded items.3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P- Potentially hazardous foods shall be discarded if exceeding the time and temperature combination. Observed quarts of tomato soup prepared on 2/13 but dated 2/14 in stand-up cooler. Observed heated milk and butter mixture used for mashed potatoes date marked 1/27. CDI- PIC voluntarily discarded soup and milk mixture. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
General Comment: 3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens - PF- Reminder of the consumer advisory shall contain an asterisk that connects the item and reminder. Observed "eggs any style" and "eggs benedict" on room service breakfast menu without an asterisk connecting the reminder to the items. CDI- menus were rewritten to contain asterisks. |
|
28
|
0
|
Pasteurized eggs used where required |
Yes |
No
|
No |
General Comment: 3-302.13 Pasteurized Eggs Substituted for Raw Eggs for Certain Recipes - P- Pasteurized eggs shall be substituted for raw eggs in recipes that do not cook eggs to 145 for 15 seconds. Observed dining room breakfast menu stating pastuerized eggs used for over-easy eggs and eggs benedict. Employee stated that he used unpasteurized eggs for these menu items and used the pasteurized eggs for the hollandaise sauce. CDI- unpasteurized egg items are being added to the consumer advisory. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
General Comment:3-306.11 Food Display-Preventing Contamination by Consumers - P- Food on display shall be protected by packaging, food guards, display cases, or other effective means. Observed fruit, pastries, and granola mix without protection from consumers. Some sort of protection shall be provided. |