|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12C Ensure the Person In Charge (PIC) is a certified food protection manager (CFPM) PIC during inspection had a food safety handler certification but was not a CFPM. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations. -P. Dishmachine was not sanitizing dishes as chlorine test strips read 0ppm. Sanitizer was not properly flowing through the line and into the machine. Possible air gap in tube. Facility will use 3 compartment sink in the meantime of having a repair-man come and look at machine. VR. REPEAT. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Butter, cream cheese, salsa, and sour cream all on buffett line were held at temps. above 45F (see chart). Salsa and sour cream come in a commericial bottle and was labeled "keep refrigerated/refrigerate after opening". CDI- All products were discarded at the end of the shift at 9:30am. Reccomend holding foods under TPHC. |
|
31
|
0
|
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, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed cut honeydew in large bowl in reach in unit and tightly wrapped held above 45F (see chart). CDI- Product was unwrapped and educated PIC to stir honeydew to allow cold air to flow through product. |