|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2 pts.
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed food manager present with certificate that had expired. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
REPEAT: 1.5 pts. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed few pans with sticker residue remaining. Much improvement has been noted from previous inspections. Facility has a risk control plan in place for addressing violation. Continue to follow approved RCP . CDI: all pans were removed and stored at dish pit for recleaning. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
General Comment: 0 pts. 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed mashed potatoes and queso in hot holding recorded below 135F(see temp chart for details). CDI: mashed potatoes reheated to 160F; queso to 165F. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
REPEAT: 1.5 pts. 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. Observed turkey in top of prep cooler not dated, ribs and wings at bottom of prep cooler without date. CDI: products dated to reflect prep/cook date. |
|
31
|
0.50
|
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. 0.5 pts. Observed pans of penne pasta cooling in walk-in with lids on. CDI: transferred to shallow pan and uncovered for proper cooling. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
General Comment: 0 pts. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed 2 red quat sanitizing solution buckets on cook line at 100ppm. CDI: corrected to 200ppm. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
REPEAT: 0.5 pts. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some pans wet stacked on shelf. Much improvement has been noted. Observed additional shelving has been added to aid in proper air drying. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
General Comment: 0 pts. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed several areas in kitchen where there are large gaps in between flooring; floors need to be regrouted. According to manager this is being scheduled. |