|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
No |
2-102.11 PIC demonstrates knowledge by being a certified food protection manager. No one on site today with verification of food safety training. Operator, Kelvin Walker advised that he signed up the for the class through his food service provider, but the class was later canceled. CDI- verbal correction as to rule requirement. Advised of approved vendors - Pro metric; Servsafe; National Registry for Food Safety Managers. |
|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P . Operator advised some foods are partially reheated in the oven, then placed in steam table to complete reheating process. Steam table being used is for hot holding only. CDI- Food items removed from steam table, reheated in ovens then placed on service line. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Food items in walk in cooler not under temperature control. Operator advised that cooler was propped open this morning when foods were being placed in cooler and taken out for today's use. Operator also advised walk in cooler temperature is set at 38F-40F. Air temperature in walk in cooler at 55F-50F. Cooler was kept closed and temperature did correct over the course of the inspection. CDI- verbal correction as to maintaining TCS foods in cooler at or below 45F. Discussed options for maintaining temperatures with operator today. See chart for items and temperatures. |
|
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 . Food iterms in walk in cooler prepared/ used this morning, tightly covered during cooling process. CDI- method corrected; discussed options for rapid cooling with operator. |
|
34
|
0.50
|
Thermometers provided and accurate |
Yes |
Yes
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf. Thin tip probe thermometer is needed. Accurately calibrated stem thermometer provided today. Return visit by September 28, 2014 to check for thin tip probe thermometer. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Large in use containers of breaders, and smaller in use containers of seasonings not labeled per rule. CDI- verbal correction to label all. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Employee observed starting to towel dry utensils. Employee advised that utensils were not going to be used and were going to be put away. CDI- verbal correction to allow all to air dry. |