|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager in facility at time of inspection. REPEAT VIOLATION. |
|
8
|
2
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed sanitizer towel being stored in hand sink at front counter. CDI: Food employee moved towel to sanitizer bucket.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink in kitchen. CDI: PIC provided paper towels. REPEAT VIOLATION. |
|
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 41F. -P Observed two medium-sized insert pans of noodles covered in plastic wrap cooling in walk-in cooler. Product temped 68F and 45 min. later product temped 67F. PIC stated product was prepped @10am. CDI: Education provided and product vented for rapid cooling. Product temped a third time and temperature was 64F. Product then moved to walk-in freezer for rapid cooling. Product reached 41F in 25 min. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed egg rolls, cut cabbage, and noodles in make table being held above 41F. PIC stated all product were brought from walk-in @10:30am. CDI: PIC moved products to walk-in cooler for rapid cooling. REPEAT VIOLATION. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 Observed insert pan of white sauce being cooled on counter top(temperature- 113F). PIC stated product cooked approx. 30 minutes ago. CDI: Education provided and PIC moved product to walk-in cooler for rapid cooling. Observed two medium-sized insert pans of noodles covered in plastic wrap cooling in walk-in cooler. PIC stated product was prepped @10am. CDI: Education provided and products vented to allow for rapid cooling. |
|
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 in-use sanitizer towels being stored in bucket with no sanitizer solution. |
|
47
|
0
|
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 sticy residue on handles and doors of all three make tables. |