|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
Repeat violation 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. - PIC is not a certified food protection manager. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed pork fried rice in the prep top at 52F. CDI - PIC voluntarily discarded the item. Observed garlic and oil on the counter at 67F. CDI - garlic and oil was placed in the freezer to cool; see temperature chart. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
Repeat violation 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 shrimp, pork, cabbage and rice cooling in the reach in cooler while tightly covered with a lid or saran wrap. CDI - explained proper cooling methods. Items were uncovered; shrimp, pork and rice were placed in the freezer to rapidly cool. See temperature chart. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
Repeat violation 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed general cleaning needed throughout the facility. Cleaning needed on the hood, under and round the fryers and the gaskets on the coolers. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
General comment 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - Observed low grout in front of the prep sinks. |