|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on site during inspection. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed mushrooms over RTE rice. CDI-PIC moved rice to freezer for cooling violation and moved mushrooms to a bottom shelf. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black build up in corners. |
|
18
|
1.50
|
Proper cooling time and temperatures |
No |
No
|
Yes |
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 1hr ago, cooling in large plastic containers, covered. Rice was 111F, in 30minutes rice cooled 0F. CDI-PIC was informed items need to go to the freezer or in swallow pans to allow for cooling process. Rice was moved to freezer and left uncovered to cool. VR REQUIRED 1/26/2019. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cabbage, shrimp sauce and rice all made from yesterday or the day before and no datemark. CDI-PIC datemarked items for the correct date. VR REQUIRED 1/26/2019. |
|
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 that was 111F that was prepared today, covered in plastic containers. Items would likely not make cooling parameters if EHS did not intervene. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed two designated shelves for employee items but employee items sitting on shelves and in walk-in above customers items. Explaiend they need to go to designated areas. |