|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without certification at beginning of inspection. CDI - PIC with certification returned to facility within 15 minutes of beginning of inspection. -0- |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored above RTE produce that has been washed in walk in cooler. CDI - PIC moved unwashed produce to lower shelf. -1.5- |
|
21
|
1.50
|
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 food employee date marking cut cabbage, radish kimchi and other foods in walk in cooler with 10/21 at beginning of inspection. Date marking was for 10/21 to 10/28. CDI - PIC corrected date marking to count 10/21 as day 1. Dates changes to expire on 10/27. -1.5- |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 freshly prepared rice cakes and freshly refilled bean sprouts in prep unit in cook line cooling from 1030A that are tightly wrapped in individual portions. CDI - PIC moved these to reach in freezer for rapid cooling. PIC reminded that cooling shall take place in cooling equipment. Prep unit is a cold holding unit. This is a full point deduction on the second consecutive inspection. Further non-compliance may result in permit action or a risk control plan implementation. -1- REPEAT |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies near dish machine and around rice mats hanging over dish machine drain board. -0- |
|
47
|
0.50
|
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 meat debris and buildup on the outer housing of slicer no in the food contact area. -.5- |