|
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 certified food protection manager on site. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee obtain water from the handsink for ice bath. CDI: Employee directed to only use that handsink for hand washing. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw bacon stored over ready to eat tamales in reach in cooler. CDI: Items reorganized. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
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 41F. -P Observed cheese dip from yesterday still above 41F. CDI: Product voluntarily discarded.
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed shredded lettuce cooling at a rate of 0F/min in walk in. CDI: Lettuce was placed into ice water to rapidly cool to 41F. Product was 41F by end of inspection. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed walk in holding food above 41F. PIC had logs recording the temperature from yesterday and today. Temperatures never reached over 45F. Food was relocated to a different cooler in order to rapidly cool and hold at 41F. New compressor was ordered by refrigeration tech during inspection and it should be installed by Tuesday. PIC and EHS discussed that no TCS foods may be stored in main walk in during this time. REPEAT VIOLATION |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 lettuce cooling in tightly sealed bags; lettuce cooling in deep container with food tightly packed; cheese cooling in covered pans; pico cooling in large, deep lexan while covered; and cheese dip cooling in covered pan. CDI: Cheese dip voluntarily discarded. All other items were uncovered and rapidly cooled in walk in, walk in freezer, or with ice. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-303.12 Storage or Display of Food in Contact with Water or Ice - C Observed cut lettuce stored in water on line. CDI: Water was drained off of lettuce. |