|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-102.12 Certified Food Protection Manager - C Observed no certified food protection manager on staff at time of inspection. REPEAT VIOLATION. |
|
18
|
0
|
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 sliced tomatoes, shredded lettuce, and leaf lettuce cooling in make tables at a rate slower than required minimum to meet cooling parameters. CDI: Education provided and PIC placed products in unit on TPHC as temporary fix. Long-term solution is to cool products in walk-in cooler after prep but before placing in unit. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed several spray bottles of unlabeled/faded labeled chemicals in dry storage area. CDI: PIC provided labels. |
|
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 Observed shredded lettuce, leaf lettuce and sliced tomatoes being cooled in make tables. Unit is designed for cold holding and not cooling of foods. CDI: Education provided and PIC placed products on TPHC as short term solution. Long term solution is to place products in walk-in cooler for rapid cooling after prep. |