|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 Certified Food Protection Manager. Ensure a certified food protection manager is on site at all times. Observed no certified food protection manager. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink-Operation and Maintenance. Maintain all handsink accessible at all times. Observed boxes stacked on top of laundry bin blocking access to handsink in the kitchen. CDI, boxes relocated. |
|
13
|
1.50
|
Food separated and protected |
No |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation. Ensure food is protected from cross contamination by separating types of raw animal foods in correct storage order such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. Observed raw chicken stored above shrimp & beef in walk-in freezer. CDI, by instruction. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness. Maintain sanitizer available at correct strength. Observed chlorine sanitizer in spray bottle at 0ppm. Maintain at least 50ppm. CDI, corrected to proper strength during inspection. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding. Ensure all cold time/temperature control for safety foods (TCS) are maintained at or below 45F. Observed breaded chicken stored inside flip top prep cooler on top of other pans above 45F. Conversation with PIC determined that breaded chicken is used constantly at lunch time & does not stay out of temperature for more than 4 hours. Filled out TPHC paperwork with facility, approved procedure to start using for breaded chicken on site during lunch time. CDI, breaded chicken placed in cooler on bottom. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods. Follow proper cooling methods for rapid cooling. Observed rice noodles cooling in walk-in cooler in metal pan already pre wrapped & portioned in plastic bags with lid on and cooked chicken cooling with plastic tightly on. CDI, cooked chicken & rice noodles vented & bags were opened to allow for air flow. |