|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 Person in Charge (PIC) shall demonstrate knowledge by being a certified food protection manager (CFM). Observed no CFM on site during inspection. |
|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed chili, soups, and pork reheating in steam tables. Products had 20 min left until the 2 hour mark and were still below 100F. Corrected during inspection (CDI): Items rapidly heated in oven or microwave to reach at least 135F and then placed in steam table. Discussion with PIC to come up with better reheating plan. PIC agreed that heating thawing items for the next day in the refrigerator in conjunction with warming them in the microwave or oven would be the best way to ensure proper reheating. |
|
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 hardboiled eggs and egg salad cooling at a rate of 0F/min. CDI: Eggs moved to freezer for rapid cooling. Items rearranged in reach in so that egg salad is on top to allow for more air circulation. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 eggs in reach in coolers and egg salad in reach in cooler with minimal air flow. CDI: eggs moved to freezer for rapid cooling and egg salad moved to top shelf for more air circulation.
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Facility has no equipment rated for cooling. Facility advised by Environmental Health Specialist (EHS) to utilize freezer for rapid cooling as needed due to volume and amount of food that is prepped daily. |
|
35
|
1
|
Food properly labeled: original container |
No |
No
|
Yes |
3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed mixed fruit cups, salads, cheese sticks, and babybel cheeses with no labeling in grab and go refrigerator. VERIFICATION REQUIRED |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed one wet cloth on counter near coffee area. |