|
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. Observed no certified food protection manager on site during inspection. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed grapes and strawberries stored over ready to eat items in the catering reach in. CDI: Items reorganized. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
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 BBQ braising liquid still cooling in walk in cooler from yesterday. Product was 53F in the middle and 44F on the outsides. CDI: Product voluntarily discarded. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed feta from 5/28, Channa from 6/11, and beans from 6/9. Per chef, all items were cooked, frozen, and then thawed out yesterday and the day prior. CDI: Items were properly marked with date they were pulled from frozen. Observed cut Napa cabbage and kimchi juice (cooked plant food) in walk in cooler with date of 6/11. CDI: Items voluntarily discarded. REPEAT VIOLATION Continued date marking violations on the next inspection may result in a risk control plan or permit action. |
|
31
|
0
|
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 BBQ braising liquid still cooling from yesterday in a large cambro. CDI: Product was voluntarily discarded. PIC stated that the procedure that employees are trained on is to put the liquid into shallow full hotel pans for cooling. |
|
35
|
0
|
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 two squeeze bottles of oils on the stove with no label. CDI: PIC identified them as canola and olive oils. Ensure squeeze bottles stay labeled. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-307.11 Protect food from contamination sources not specifically noted by code. Observed employee beverage stored on shelf above customer food. CDI: Drink relocated. Facility has a designated area for employee items. |
|
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 peeling shelving in catering 3 door reach in. Observed some areas of the same shelves beginning to rust. REPEAT VIOLATION |