|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
No |
2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed, again, a failure to cool properly of multiple TCS foods. PIC failure to ensure proper cooling may result in additional point deductions next inspection. |
|
7
|
0
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form.-Pf Observed one food employee bare hand cutting butternut squash intended to be cooked at later date. CDI- instruction provided |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw swordfish stored over cooked chicken and ossobucco. CDI- reorganized |
|
14
|
0
|
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 multiple small utensils stored as clean with some dried on food residue. CDI- removed to re-clean |
|
18
|
3
|
Proper cooling time and temperatures |
Yes |
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 Observed ariabata sauce still cooling from being made last night; at 53 F in walk in cooler. CDI- discarded 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed whipped butter from yesterday and cooling in walk in at 52 F. CDI- discarded Observed cheese sauce cooling in ice bath at 114 F at 10 am. Re-tempted at 1030 am at 111F=6 F/hr. Minimum needed to attain 70 F in 2 hours is 33 F. |
|
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 cooked meatballs, vegetables and suasage not date marked in prep units. CDI - all foods on day two should be date marked 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed cooked meatballs at 41 F in walk in date marked 10/10. CDI- discarded |
|
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 TCS foods cooling in large plastic , high volume to surface area ratio and covered containers in walk in cooler. Observed high viscosity cheese sauce cooling in ice bath with no stirring. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed some ss utensils stored on dusty shelves. CDI- storage procedure changed to inside plastic |
|
47
|
0
|
Non-food-contact surfaces clean |
Yes |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed some dusty shelving in dry foods room. |