|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
2-101.11 PIC shall be present during all hours of operation. -PF. Observed no PIC present during today’s inspection. |
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
REPEAT: 2-102.12 (A) Certified Food Protection Manager. Observed no employees with CFPM certification. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up inside ice machine. |
|
20
|
1.50
|
Proper cooling time & 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 several containers of cooked mushrooms (10/2) and cooked noodles (10/3) above 41 F in walk-in cooler. CDI - Products voluntarilry discarded. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding. Observed various foods such sausages, ricotta and olives above 41 F in lowboy reach-in cooler. Ambient temperature inside unit recorded at 55 F. Food employee explained that the unit was recently serviced however, it still shuts on and off; Food employee stated that the sausages were taken out of the WIC prior to EHS arrival, CDI - Sausages taken to WIC to cool down and other products voluntarily discarded. EHS instructed employee not to use low boy reach-in until repairs are made. VR REQUIRED. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
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 cooked pasta (10/2) and cooked mushrooms (10/2) tightly covered above 41 F. Items were not used for today’s services. CDI - Products voluntarily discarded. |