|
2
|
0
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager.
Observed no certified food protection manager on staff at time of inspection. REPEAT VIOLATION. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Observed can opener stored as clean soiled with food waste. Observed dicer stored as clean soiled with food waste. CDI: Items sent to be W/R/S. |
|
20
|
0
|
Proper cooling time & 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 meatloaf cooling at a rate too slow to meet cooling parameters. PIC stated product placed into walk-in for cooling @12pm. See temperature chart for details. CDI: Education provided and product reheated and to begin cooling process again (180F). |
|
33
|
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 meatloaf cooling in metal insert pans on next o to bottom shelf covered in single-service tray liner paper. CDI: Education provided and product reheated and to begin cooling process again (180F). REPEAT VIOLATION. |