|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager present. Observed certified food manager arrived towards end of inspection. |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P. Observed employee on cook line handling ready to eat foods with bare hands. CDI: gloves were donned. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
General Comment:
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw chicken being prepared next to vegetables at same prep table. Prepare raw meats and veggies at separate sink/table or at separate time to porevent cross contamination. CDI: vegetables were removed from area. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
General Comment:
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed bleach sanitizer at 3-comp sink too strong for FCS - 200ppm. CDI: diluted to proper concentration. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
Repeat:
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 large batch of pork cooling on counter. Observed beef soup cooling in two large containers inside walk-in freezer. CDI: pork was separated into 2 sheet trays and stored inside walk-in freezer; beef soup was separated to make 4 small batches. |
|
40
|
0.50
|
Washing fruits and vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed stickers still on avacadoes that had been washed stored inside top of prep cooler. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
Repeat:
4-501.11 Maintain equipment in good repair. Observed torn gaskets on prep cooler.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards with deep cuts and worn. |