|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFM on site. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations and use correct contact times. -P Observed employee sanitizing items for 2 seconds when sanitizer contact time is 60 seconds according to manufacturer. CDI: Employee corrected and dishes re-sanitized.
4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed microwave near grill with heavy food debris. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
a 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 oatmeal from 10am with lid on it in cooler. Oatmeal was 65F. CDI: Oatmeal voluntarily discarded. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed entire sandwich make station holding at 55-66F except items just changed as described by employee working that station. CDI: Items moved to ice temporarily. Facility voluntarily closed until equipment can be fixed. |
|
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 oatmeal in reach in cooler cooling from 10 am with lid on. Oatmeal was 65F after 6.5 hours. CDI: Oatmeal voluntarily discarded. |
|
33
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Observed oatmeal thawing in 120F, standing water. Oatmeal was 92F. CDI: Oatmeal voluntarily discarded. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of pans at 3 comp sink by employee. CDI: Employee pyramid stacked pans. |
|
43
|
1
|
Single-use and single-service articles; properly stored and used |
No |
Yes
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed boxes of SS items stored on floor in back. Observed drink cups over stacked at service counter and lips of cups not protected. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed several lids and containers with large cracks and splits. CDI: All damaged items found today discarded.
4-501.11 Maintain equipment in good repair. Observed prep cooler not holding food at proper temperature. |