|
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. PIC was not able to produce food protection manager documentation during inspection. |
|
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 cooked then cooled potato/meat mixture used for empanadas in the prep area at temperatures greater than 45F. Employee was in the process of making empanadas to freeze for later frying. Employee had taken a large quantity of the mixture from the cooler, and due to the amount, was not able to prep the empanadas fast enough to prevent temperature rise. Use smaller portions from the cooler to ensure that the mixture does not raise in temperature while prepping. CDI by empanadas being placed in the freezer. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed facility preparing empanadas and then freezing them for later cooking. Facility is not date marking these empanadas, PIC stated that they are usually prepared a day prior, then used the next day. Items are kept in the freezer overnight. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed flour and other build up on several prep tables/racks. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
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 physical facility damage to walls, floors and ceilings throughout facility. |