|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
General comment 2-102.12 PIC demonstrates knowledge by being a certified food protection manager. - Both PICs have food handler certificates and they were taken online. The certificate should be for a food manager and the class and test have to be given by a person and can't be done online. |
|
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 cut tomatoes at 48F and cut cabbage at 60F in the prep top. Employee stated she cut them and placed them directly in the prep unit. Explained that they need to be cooled down in the walk in to 45F then placed in the prep unit. CDI - cut tom and cabbage placed in walk in to cool. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
Repeat violation 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed pans and metal containers stacked wet.
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. - Observed cutting boards stored behind the faucet of the 3 comp sink and the seafood prep sink. Do not store cutting boards behind faucets. |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
Repeat violation 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - Observed stained and scarred cutting boards. Replace/resurface cutting boards.
4-501.11 Maintain equipment in good repair. - Observed split gaskets on the walk in freezer and prep units. Replace gaskets. PIC showed me the invoices for the gaskets and they will be here anyday. |