|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site during inspection. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed PIC rinse thermometer in handsink. CDI: PIC washed, rinsed, and sanitized thermometer in 3-comp sink. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored over ready to eat items in walk in. CDI: Items rearranged. |
|
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 41F. -P Observed marinara cooling after 3 hours at 111F. Based on volume of container and temperature of product at 3 hours, EHS allowed PIC to rapidly reheat product, as it is not likely it had exceeded 2 hours from being 135F. CDI: Product rapidly reheated to over 165F. Product will be placed into flat, shallow containers with lots of surface area for rapid cooling in walk in cooler.
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed pizza sauce that was prepared yesterday still at 53F in walk in cooler. CDI: Product voluntarily discarded. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed some containers of items in walk in with no date mark that were prepared prior to today. CDI: Items properly dated. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed times for pizza were not updated when new slices were brought out. CDI: Pizza time updated. Observed no procedure for pizza sauce left out of temperature control. CDI: Procedures written today. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 large, deep pot of sauce cooling from yesterday and from earlier today. CDI: EHS and PIC discussed proper cooling methods and put those into place when new batch of sauce was made during inspection. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed mop sink cracked and damaged. Ensure surface is smooth and easily cleanable. |