|
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. No CFPM on site during inspection. CFPM came 20mins after inspection began. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs stored over RTE peas and carrots, and cornstarch mixture. CDI-PIC ptu eggs on the bottom shelf. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed 2 metal containers and 3 knives stored as clean that were soiled. CDI-PIC set aside to be washed/rinsed/sanitized. |
|
16
|
1.50
|
Proper cooking time and temperatures |
No |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed half cooked chicken wings stored in the WIC. WHen EHS asked the PIC said they cook them 40% of the way done, cool them down, then fully cook then the rest of the way withing the next few days. PIC does not have approval or written procedures. However they do store them seperately from all other food, it's on a speed rack in the WIC, no risk of contamination. They also write the date and time they cook them. They cannot use time to set these out of temperature. PIC said they will fully cook them the first time from now on. |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Obsevred chicken wings without time stamps. CDI-PIC said they normally do but they have a large order and product will be gone within 30mins. EHS verified food was cooked by the end of inspection. |
|
47
|
0.50
|
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 prep unit handles and the bottom of prep units with food debris. |