|
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. REPEAT. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them. -P Observed food employee grab shrimp with gloved hand, count them out, put them in a spoon and put them on grill. Then with same gloved hand touched RTE mushrooms and broccolli. They do cook them altogether but must not cross contaminate RTE items. CDI-PIC told employee to wash hands and provided a spoon for the shrimp instead of doing it by hand. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed cabbage stored over RTE margarine. PIC said they added a plastic barrier between shelves and they have lids on margarine. Risk is low, but incorrect storage order. No points deducted. CDI-PIC moved cabbage to bottom shelf. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked brocolli sitting in a plastic container on the prep unit cutting board, in ice. Temp was 48F. PIC explained they cooked it about 45mins ago, and they keep it there until it's gone. CDI-PIC added more ice and temp dropped down to 41F within 20mins. |
|
21
|
0
|
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 salads in stand up with no DM. PIC explained they made it this morning and they can keep them for 2 days. CDI-PIC DM. |
|
31
|
0
|
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 Observed cooked noodles at 61F in the prep unit. PIC explained they were made 10mins ago. CDI-PIC moved noodles to the WIC. REPEAT. |