|
1
|
2
|
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. PIC Luis Fuentes advised that the food safety manager that has the certification and certificate is out, and he does not have the certification. CDI- PIC was advised of requirement for there to be a certified food protection manager on site at all hours of facility operation. |
|
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. Three containers of refried beans in walk in cooler not under temperature control. PIC advised that employee states all were prepared and cooled from last night. CDI- PIC voluntarily discarded all as they were above 45F and had exceeded 6 hours for proper cooling. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Pan of refried bean in steam well not under temperature control. PIC advised that beans were reheated in microwave and then placed in steam well. CDI- pan of beans removed and reheated on cook top/ grill. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
Yes |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Containers of beef at prep cooler and reach in cooler not labeled per rule. More than 10 containers of various foods such as cooked pork, cooked beef, cooked carrots, salsa, and rice date marked for holding more than 8 days. PIC advised date of prep was not included. CDI- Beef was labeled to reflect preparation and use by dates. Re- education as to total number days for storage of ready to eat; potentially hazardous foods. Day of preparation must be included as day 1.7-201.11 Store toxic materials to avoid contamination. -P Return visit by April 11, 2016 to check on progess in correcting date marking. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P. Vitamins bottle stored on ledge area above prep table. CDI- PIC corrected storage. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 . Containers of beans prepared on last night were portioned into smaller containers, but lids closed tightly on all. CDI- PIC voluntarily discarded. See item 18. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Three containers of dry spices not labeled. CDI- verbal correction to label all. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Two wet wiping cloths stored on prep table. CDI- storage corrected. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Single service to go trays at prep table not protected during storage. CDI- storage corrected. |