|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
Facility must be food safety certified. No food safety certified manager on site during inspection. Points will be deducted Jan 1, 2014. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
Properly store raw. animal foods to prevent cross contamination. Observed raw shell eggs stored over ready to eat foods. CDI-eggs moved to bottom shelf. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
Store TCS food hot at 135F or higher. Observed cooked peppers and onions stored off to side of grill under 135F. Employee stated items were just cooked a few minutes prior. CDI-food reheated to 165F. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
Store TCS food cold at 45F or below. Observed TCS items such as cut tomatoes and beans stored on ice above 45F. Ice melted around pans. CDI-ice refilled around pans. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
Use proper cooling methods when cooling foods. Observed items cooling on prep surface. Active cooling must take place once foods are below 135F. Some items such as soup still above 135F, other items such as beans and chicken below 135F. Employee stated items were cooked 30 minutes prior. ITems put into walk in cooler to rapidly cool down. |
|
38
|
0.50
|
Personal cleanliness |
No |
No
|
No |
Employees preparing food shall wear a hair restraint. Observed several employees preparing food without a hair restraint. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
Equipment shall be used according to manufacturer's specifications. Observed rice held in unit labeled for household use only and TCS items such as salsa stored in cooler labeled for packaged products only. |