|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
No |
2-103.11 (A)-(L)Person-In-Charge-Duties - PF Observed PIC fail to observe dishes not being properly sanitized because booster heater was never turned on, pH of sushi rice was not checked prior to service and Sous Vide cooking without an approved HAACP plan. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. Observed dish machine not santiizing at proper temperature. CDI- booster heater turned on. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Rapidly cool all heated TCS foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F Observed prime rib cooked and cooled yesterday to be 62 F internal temperature. Unable to determine if product was cooled properly or temperature rose as a resulkt of sitting out for an hour. CDI- PIC discarded voluntarily product |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. Observed prime rib at 62 F in prep area, eggs at 61 F in prep area, cherry tomatos and other late prep TCS foods in prep units above 50 F. CDI- placed on TPHC |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with start and finish times. All food not sold by the end of 4 hours shall be discarded. Observed butter and butter based sauce held using TPHC with no or improper tiem labeling. |
|
27
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
3-502.12 A food establishment that is using reduced oxygen packaging and Sous Vide cooking shall have an approved HACCP plan. Observed beef or pork Sous Vide cooking without approved HACCP plan. CDI- product discarded |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods using effective methods. Cold air must flow around product to remove the heat. Leave uncovered or vented. Cool TCS foods prepared from ingredients at room temperature to 45F within 4 hours. Observed multiple late prep TCS foods at temps above 50 F and 60 F cooling in prep units. These units are not designed for cooling. |