|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
Repeat violation 2-102.12 PIC demonstrates knowledge by being a certified food protection manager. - PIC is not certified. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no paper towels in the employee restroom. |
|
18
|
1.50
|
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 a large tub of beans in the walk in cooler at 52F. Beans were made yesterday. Observed a large tub of cooked pork in the walk in cooler at 48F. Pork was cooked yesterday. CDi - explained cooling time/temp. requirements. PIC voluntarily discarded the items. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed items in the flip top unit above 45F. CDi - items were in there less than 4 hours and were moved to the walk in cooler to cool. PIC is not using until it is repaired. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
Repeat violation 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 several items cooling while covered in saran wrap and lids. CDi - explained proper cooling methods and lids and saran wrap were removed.
Observed big containers of beans and pork cooling. These items need to be split into 2 containers to facilitate cooling. |
|
33
|
1
|
Approved thawing methods used |
Yes |
Yes
|
No |
. Repeat violation 3-501.13 Use approved thawing methods. - Observed beef thawing out on the counter at room temp. CDi - explained proper cooling methods; beef was placed in the walk in cooler to thaw. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
Yes |
4-501.11 Maintain equipment in good repair. - Observed a prep unit with an ambient air temp of 62F. PIC will contact maintenance and will not put TCS foods in there until it is fixed. Verification required 10/5/2016
Observed split gaskets on the prep unit beside the broken prep unit. Replace gaskets. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
General comment 5-205.15 Maintain a plumbing system in good repair. - Observed a leak at the handsink by the chips. Repair leak. |