|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-101.11 PIC shall be present during all hours of operation.-PF 2-102.12 PIC demonstrates knowledge by being a certified food protection manager. PIC with food protection manager certification not present until inspection concluded. The Rules require a certified food protection mangaer is present at all times during operation including food prep. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Black and pink build up around chut inside isce machine. CDI - Staff cleaned during the inspection. |
|
18
|
3
|
Proper cooling time and temperatures |
No |
Yes
|
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 45F. -P Beef soup that finished cooking at 11pm last night still 48F in center at 10am. CDI - Discarded. Repeat violation. |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Slaw on an ice bath and lettuce and pico in flip top cooler all holding above 45F. CDI - Out of temp portions removed to cool in walk in cooler as each of these items were overstocked. Water and ice added to ice bath to raiseheight of contact. |
|
26
|
1
|
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 Two sanitizer bottles not labeled. CDI - Labeled during the insepction. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 Beef soup cooling in deep container in walk in cooler; cut lettuce cooling in container with lid on tight in walk in cooler 2. CDI - Lid removed form lettuce; beef soup discarded due to violation of cooling time (see number 18). |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. One wet wiping cloth stored on counter upon entry to kitchen. CDI - Staff relocated to santizing solution without being asked. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed split gaskets on reach in freezer doors and low prep cooler doors. Wire shelving rusty and paint missing in dry goods area. Repaint or replace shelving. Replace split gaskets. |