|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.11 PIC demonstrates knowledge by being a certified food protection manager. - PIC was not present during the inspection. Arrived within 30 mins. Ensure PIC is available to prevent violations such as cooling. |
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. - 0pts - Observed employee cup stored on prep table. CDI - Moved by employee. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
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 - 0pts - Salads, yogurt, and cheese all placed on time on display without any time. Salad placed on display at 55F. CDI- Please ensure that all procedures are being met with TPHC which include labeling and proper temperatures before placing on time. TIme placed on product and salad cooled down properly. |
|
31
|
0.50
|
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 - Repeat - Chef salads (55-61F), side salads (47-50F), and tomatoes/lettuce mix (51F) all tightly covered in reach in unit. CDI - All items vented and placed in walk in cooler. After 30 mins chef salad read 51F throughout PIC decided to place in freezer.
Proper procedures shall be in place to ensure compliance with cooling and TPHC procedures. Product must be down to 41F or below according to procedure. Use of thermometers, venting, and rapid cooling equipment (walk in or freezer) may assist. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-203.13 Service Sink - C - 0 pts - Note: Establishment does not have a can wash in the permitted kitchen area or outdoors. At
least 1 service sink or 1 curbed cleaning facility equipped with a floor drain shall be provided and conveniently located for the
cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid waste. |