|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC with no CFPM. |
|
13
|
1.50
|
Food separated and protected |
No |
Yes
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P Observed opened container of salmon thawing below chicken in the low reach in cooler. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
GENERAL COMMENT 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 chicken cooling in the tall reach in cooler. Chicken made time temp parameters. Facility does not have a walk in cooler to adequately cool foods. EHS during previous inspection educated PIC on cooling without a walk in cooler. Prior EHS advised PIC to cool foods in the freezers only. Should PIC use the tall reach in cooler for cooling a risk control plan shall be in place to prove that cooling parameters are met. EHS reviewed cooling methods with PIC. PIC can either cool items in freezers or cool items in the tall reach in cooler with a risk control plan. RCP will consist of logs to keep track of cooling, time/ temp parameters. PIC cooks and cools beef, chicken, shrimp, broccoli and noodles. Boccoli and noodles are cooked at night. PIC stated after items are cooked he shocks them with cold water, then places items in the freezer. After cooling in the freezer items are placed in tall reach in cooler. Ensure that items have reached 41F before placing items in the tall reach in cooler. Permit has facility labeled as a cat IV. Facility may cool items in freezer as long as the process is done safely. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 cooling chicken covered in the tall reach in cooler. CDI- Chicken vented |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-204-112 Temperature Measuring Devices-Functionality - PF Observed thermometer not functioning |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed vent over prep sink without a cover. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed outside of rice cooker units and tall reach in unit in need of cleaning. Observed vent over single prep top in need of cleaning. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed wall behind the grill in need of cleaning.
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed rug in kitchen area. rug is not smooth and easily cleanable. |