|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
Observed PIC with the ANSI approved certification not present today upon arrival and there was prep being conducted. PIC with the certification must be present at all times of operations(prep. service, and clean up).2-102.12 |
|
6
|
0
|
Hands clean and properly washed |
Yes |
Yes
|
No |
Observed multiple employees turn off water with their bare hands after washing hands. Employees stopped today and asked to rewash. Spoke to PIC today about working with all staff to correct handwashing procedures so they are not recontaminating their hands.2-301.12 |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
Observed par-cooked chicken today stored over RTE sauces in the WIC. Sauces moved to protect them from cross contamination.Observed cooked crab meat stored in the same container as thawing raw fish- crab meat moved to upper shelf today.Store foods by FCT, with all RTE foods stored above all raw animal foods.3-302.11 |
|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
No |
Observed chicken being par-cooked today. Par-cooking application provided to PIC today. Have this filled out and available on the next inspection. Reheat on chicken checked today and it was >165F. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
Observed.par-cooked chicken that had been cooling overnight at >45F today. TCS foods must be cooled from 135F to 70F or less in the first 2 hours of cooling, and then down to 45-41F or less in the next four hours. Chicken discarded today.3-501.14 |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
Observed chicken stored over the cold line overnight in the flip top cooler and it was >45F- discarded today. Observed lettuce stored in a flip top upfront at >45F- put on ice bath to quickly chill down.Hold all TCS foods at 45-41F or less.3-501.16 |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
Yes
|
No |
Observed the health statement on the menu's today but there is not mention that these items are offered undercooked or raw. Items on the menu that are offered raw or undercooked(that are checked or asteriked)must t leads the consumer to this statement: "*Offered raw/undercooked. *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness." Corrected through instruction.3-603.11 |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
Observed chicken that had been cooling overnight inside of a make table, that was stored in a large portion, plastic container, and was tightly covered. Cool foods using approved methods such as shallow portions, metal pans, uncovering, stirring, ice bath, add ice, ice paddle, use freezer or WIC etc.3-501.15 |