|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
No |
2-101.11 PIC shall be present during all hours of operation. -PF Observed no PIC certified as a food protection manager present at facility. CDI - Food employees educated on having a certified PIC at all hours of operation. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P REPEAT. Observed food employee wash hands and turn off faucet with bare hands. CDI - Employee educated on handwashing procedure to avoid recontaminating hands. Employee rewashed hands. |
|
18
|
0
|
Proper cooling time and temperatures |
No |
No
|
No |
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 3 large plastic containers of tomato sauce in WIC at 82F at beginning of inspection. After 45 minutes, tomato sauce remained at 82F. CDI - Sauces were moved to smaller metal containers for more efficient cooling. Sauces dropped to 73F just a couple minutes after moving them to metal containers. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
No |
No
|
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 Observed 3 large containers of tomato sauce (variance for 8 hours) sitting out at room temperature not marked with begin and end times. CDI - Items were labeled. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 3 large plastic containers of tomato sauce and two plastic containers of diced tomatoes in the cooling process in WIC, but all containers were heavily filled and covered. CDI - Covers were removed and tomato sauces were moved into smaller metal pans for cooling. |
|
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. REPEAT. Observed food debris on shelving of equipment. General cleaning needing to be done. |