|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
Repeat violation 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. - PIC is not a certified food protection manager. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed raw sausage stored above cooked sausage in the reach in cooler. CDI - items were rearranged correctly. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed multiple items in the reach in cooler and on the cook line holding between 44F and 50F. CDI - items were out less than 4 hours so they were placed in the walk in cooler to cool; see temperature chart. Suggested TPHC for pooled eggs and home fries held on ice; procedure sheet was emailed with the inspection. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
General comment 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 hash browns cooling in the walk in cooler while covered with saran wrap and a small hole for venting. The item was also thick and was cooling slowly. CDI - explained proper cooling methods; PIC placed the hash browns on a sheet tray and placed them in the freezer to rapidly cool. See temperature chart. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
General comment 4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf - Observed a metal bowl with a wooden handle drilled in the middle of it. The bowl is not easy to clean and the wood is raw; discontinue use. |