|
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 certified food manager on site during my inspection. -REPEAT- |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a couple "clean" soup bowls with debris. CDI - PIC took bowls back to the dishmachine to get rewashed.
4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed both microwave interiors in need of cleaning. -REPEAT- |
|
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 two stock pots of beef broth prepared yesterday at a temp of 53F and 45F. CDI - PIC voluntarily discarded. -REPEAT- All other TCS foods in all other refrigeration units were all at 41F and below. Continued non-compliance may result in permit action. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
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 crispy rolls, meatballs not properly date marked. CDI - PIC properly date marked. -REPEAT- |
|
22
|
1
|
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 begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed tofu on TPHC not time marked. All other foods on time were time stamped. TPHC foods are discarded after lunch (11-2) - REPEAT- |
|
31
|
0.50
|
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 two stock pots of beef broth in the reach in refrigerator and did not meet cooling parameters from the day before. CDI - Beef broth was discarded. Facility has two cooling wands. Discussed and provide some education of properly cooling. -REPEAT- |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed interior of the reach in freezer in need of cleaning. -REPEAT- |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed cell phone of prep tables in kitchen. |