|
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 manager's ServSafe training is expired. REPEAT VIOLATION |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. Observed handwash signs damaged, peeling, and severely worn to wear they are not legible. CDI: New handwash stickers provided and put up during inspection. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced ham on the line at 42F. Product was overstacked above chill line in prep top cooler. CDI: Employee rapidly cooled ham in walk in cooler. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 employee take ham off of the line to rapidly cool and tightly cover it before putting in the walk in. Keep items vented until fully cooled to 41F. CDI: Employee vented ham. |
|
35
|
1
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed various spice shakers, spice grinders, and squeeze bottles with no labeling. CDI: Items properly labeled. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity-Lighting - C Observed lighting in walk in refrigerator to be 1.87FC. Increase intensity to at least 10FC. |