|
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 during the inspection. EHS advised to get more people servesafe certified. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Observed mold build up in the ice bin. CDI - wiped off the pink slime on the front board of the ice bin.
4-602.11C Equipment Food Contact surfaces and utensils shall be cleaned at least every 4 hours when used with Time/Temperature Control for Safety (TCS) Food.-P Observed that food employees are unaware of how often to clean food contact surfaces of equipment. CDI - educated that food contact surfaces must be cleaned every 4 hrs. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
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 Observed product cooling down and not meeting the time and temperature criteria for cooling. Refer to temperature chart. CDI - removed products away from each other to provide more air flow and in the freezer. Product has met 2 hr cooling to 70F critical control point. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT VIOLATION Observed large container of butter sitting out on counter top. CDI - brought to walkin cooler to cool down quickly. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all ready-to-eat TCS foods that have been prepared and held more than 24hours in the establishment. -Pf Observed sliced tomatoes in container. Product was prepared yesterday and there is no date label for the product. CDI - educated PIC and food employee about proper date marking; provided date label for product. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to splash or other sources of contamination. Keep at least 6 inches above the floor. Observed rolls stored in 5 gallon containers on the floor. CDI - moved product off of the floor in the proper location. |