|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
Observed no certified food protection manager onsite for the first half of the inspection.
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
Observed lentils and tomato stew that had been cooling overnight and still had not reached 45F or less- products discarded.
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 |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
Observed lentils and tomato stew that had been cooling in a deep portion inside of plastic containers- products discarded.
Recommend using smaller portions and using walk in cooler possibly. Use thermometers to check and make sure foods are meeting time/temp. requirments.
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 |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
Yes
|
No |
Observed employee food stored over tomatoes today- keep employee foods stored below all restaurant foods-moved to bottom shelf to correct today.
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C
Observed no light in the walk in cooler.
6-303.11 Intensity-Lighting - C |