|
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 no CFPM on site during inspection. REPEAT. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed lettuce over RTE pickles. CDI-PIC moved lettuce to the produce shelf, away from RTE foods. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build-up on the inside lid of the ice machine. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed roast beef/ham above 41F in the prep unit. PIC said they made it 1hr ago to 20mins ago, they have been continuously slicing this morning. EHS has made several visits and inspections at this facility and this cooling procedure has been a continuous issue. Spoke with manager and owner and the new procedure will be to slice the meat by the product (ex. turkey) and then put it in the WIC, not the prep unit or the stand up cooler. CDI-PIC moved product to the WIC. VR EQUIRED 6/18/2021
*Sidenote-they are poking holes in the lettuce/tomatoe containers to help cool those products. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
Yes |
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 roast beef/ham above 41F in the prep unit. PIC said they made it 1hr ago to 20mins ago, they have been continuously slicing this morning. EHS has made several visits and inspections at this facility and this cooling procedure has been a continuous issue. Spoke with manager and owner and the new procedure will be to slice the meat by the product (ex. turkey) and then put it in the WIC, not the prep unit or the stand up cooler. CDI-PIC moved product to the WIC. VR REQUIRED 6/18/2021 |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed ice in the WIF. Broken shelf in the WIC. |