|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
No |
2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed failure of PIC to ensure potentially hazardous foods are cold and hot holding at proper temperatures , cooled according to proper time/temperature parameters and sanitizers are tested/utensils are properly sanitized. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer concentration at 50-100 ppm QAC. CDI- Adjusted to 200 ppm. |
|
18
|
3
|
Proper cooling time and temperatures |
No |
Yes
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed multiple containers of cut lettuce cooling in walk in cooler at 53 F after 4.5 hours. REPEAT VIOLATION VR FACILITY HAVING TROUBLES COOLING PROPERLY, WILL CLOSE SOON TO ADD NEW WALK IN COOLER. Facility to use bagged lettuce |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one container of rice and of plantains to be hot held below 135 F ( see temp chart) CDI- discarded |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed all food in prep unit to be above 49 F. ( see temp chart)
CDI- placed on TPHC VR FACILITY MUST MANAGE COLD HOLD PROBLEM WITH PREP UNIT, MAY NEED TO USE TPHC. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed spray bottle of QAC undiluted above 400 ppm. CDI- diluted under 400 ppm |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 facility cooling cut leafy greens in walk in cooler in high volume, tightly covered plastic containers. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed open pot of food stored on floor. CDI- removed from floor3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed ope containers of lemons and pitcher of water at seld serve drink station. |