|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
Repeat: 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without food safety manager certification. |
|
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 no change in cooling temperature for lettuce. CDI, item placed in ice bath at walk in cooler. |
|
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 diced and sliced tomato cold holding above 41F. PIC states tomatoes were prepared at 4 PM. Observed prep unit internal temperature of 54F. CDI items moved to walk in to cool. PIC states service request will be made to repair unit. PIC states tomato and lettuce are the only TCS items stored at prep unit. Facility will hold tomato and lettuce on ice until unit is repaired. Verification required. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed no date mark on refried beans, chicken wings, chicken soup, and salsa. PIC states items were cooked and prepared on Tuesday. CDI, items date marked. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 lettuce cooling in covered container. PIC states lettuce was cut at 4PM then placed in walk in cooler. CDI, lettuce placed in ice bath in walk in cooler. Item temperature cooled to 44F by end of inspection. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean utensils stored up against stained wall. Observed clean metal containers stored on soiled shelves. CDI, items removed for Wash/Rinse/Sanitize. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up on gaskets of reach in cooler. Need cleaning. |