|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-101.11/2-102.11 Person In Charge (PIC) shall be present during all hours of operation; The PIC shall demonstrate knowledge of food safety by being a Certified Food Protection Manager. -PF Observed no certified food protection manager upon arrival. Advised to get more ServSafe Employees. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed mushrooms stored above ready to eat food in the walkin cooler. Advised to keep unwashed produce organized in walkin cooler to where it can not contaminate other product. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed clean knifes stored on dirty knife rack, thus Food contact surface of knifes is dirty. CDI - advised to clean magnet and knifes. |
|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
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 45F. -P REPEAT VIOLATION. Observed food that did not meet time/temp criteria for cooling. Chicken cooked at 4 pm yesterday and today at 48 F in reach in unit. CDI - discarded product; reminded about proper cooling methods. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT VIOLATION. Observed product out of temperature in the flip top unit. Observed product out of temperature in the ice at the buffet. CDI - advised to put product at buffet on time control; removed excess product and reminded about not overstacking. |
|
31
|
0
|
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, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed repeat violations on cooling time and temperature becuase food employees are not venting the food after it has been cooked. DO NOT COVER FOOD DURING THE COOLING PHASE. DO NOT STORE FOOD IN REACH IN UNIT TO COOL. COOL DOWN UNCOVERED IN WALKIN COOLER. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer buckets stored on the floor. Advised to store buckets off of the floor. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed storage racks in kitchen with debris built up on the racks. single use gloves (not in the box) stored directly on the dirty racks. |