|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
Observed no certified food protection manager onsite during the first half of the inspection today.
2-102.11 PIC demonstrates knowledge by being a certified food protection manager. |
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
Yes
|
No |
Observed two drinks on the hot hold line today. Drinks moved to the bottom shelf to correct.
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
Observed a cloth in the handsink today- moved to correct.
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
Observed tea and drink nozzles with build up today. Wash, rinse, and sanitize these daily.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
Observed chicken wash that had been made 30 minutes prior and it had been used sitting on the chicken breader station(in its spot). Product moved to the walk in freezer where it began cooling quickly. This product was at >45F(see chart). The process for this is to use it and then cool it down in the walk in freezer until it is needed again where it will rise in temperature again during use. This product must be kept cold consistantly or timed to meet cold holding rules. TILT sheet emailed to PIC today.
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 |