|
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 one in facility during time of inspection with a food protection manager certifcate. |
|
2
|
1.50
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure.-P
Asked PIC and food employees to name the 5 symptoms and illnesses. Both parties did not know any of the symptoms or illnesses, except diarrhea and fever. PIC stated employees are taught about employee health policy when hired via computer. CDI- Through education. Suggested that employees be retrained on policy. Provided facility with employee health policy to hang up where employees can constantly read over and learn. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
General Comment. 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P
Salmon did not cool at the proper rate of 0.12 except for one piece. Rates were 0.12, 0.04, 0.06, and 0.07. CDI- Salmon was 42F and was placed inside of walk in freezer to get down to 41F. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
General Comment. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
In display cooler observed pieces of salmon and in meat room chicken and sausage above 41F. Food employee stated salmon was put out in display case minutes before inspection began and chicken and sausage were prepped this morning and were getting ready to be packaged and placed inside grab and go. Temperature of meat room was 50F. CDI- Salmon, chicken and sausage were placed inside walk in cooler to cool properly. Instructed facility to place items inside walk in cooler before putting in display case or packaging for grab and go. Display case and grab and go are intended to cold hold items not cool. |
|
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
Salmon was covered up during the first part of cooling. CDI- Instructed facility to keep items uncovered during cooling letting the cold air get to them. Items were uncovered |