|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-101.11 PIC shall be present during all hours of operation.
2-101.11 Assignment - PF. Observed PIC not present during first half of inspection. Must designate a person in charge when manager is not available. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed Empty quat sanitizer bottle at 3 comp sink. PIC stated they make bleach solution, which was at 100-200ppm, to use throughout facility and maintain dish machine for washing. Verification required to ensure quat purchased. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P.Observed shredded lettuce and lettuce spring mix that was prepped at 10:30 this morning and reached 51F during inspection. CDI items discarded.
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed rice cooked at 11am this morning and center reached 82F after cooling from 11:30am. CDI rice discarded. |
|
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 boiled eggs and leaf lettuce over stacked in prep top and holding above 41F. CDI half product discarded and remainder left in prep top. Observed pollock, flounder, and shrimp in seafood cooler holding above 41F. CDI PIC stated items placed in prep unit at 12pm so items moved to freezer to chill and dial turned down to bring ambient air from 48F. Verification required. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 rice, shredded lettuce, and spring mix cooling in deep metal containers and tightly wrapped and covered while cooling. CDI items discarded. Suggest facility place food on flat racks or shallow pans and cool until product reaches 41F or below then cover for storage. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed handles and portion cups stored in Cole slaw and bottles of seasoning. |