|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
No |
2-102.12 Facility shall maintain PIC onsite with food safety certification. Observed PIC justin at time of inspection did not have food safety certification. Instruction provided |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to minimum final cook temperatures for apprpriate amount of time. Observed multiple roasts of beef cooked rare and cooled in walk in cooler. PIC states final cook temperature is 130 F but cannot say how long it is at that temperature. produt visibly bloody and rare served with no consumer advisory. PIC to reheat to 165 F |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Hot Hold TCS foods at a minimum of 135 F. Observed meatballs hot held at 111 F. CDI- - |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 Cold hold TCS foods at 45 F or colder. Observed cut leafy greens and tomatos at 52-53 F. CDI- removed to flash cool |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date Mark opened , ready to eat TCS foods. Observed chicken salad and tuna salad made on 7/8 not date marked. CDI- date marked |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
3-603.11 Provide consumers with consumer advisory for undercooked or raw animal proteins. Observed facility undercooking roast beef and not disclosing to customers. VR |