|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.11 Demonstration - C PIC shall demonstrate knowledge by being a certified food protection manager. PIC present during inspection was unable to produce his certification as a food protection manager. PIC shall hold a certification by an accredited program as specified by 2-102.12. PIC stated he is awaiting his certification to be sent to him. |
|
6
|
4
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed dish washer handling soiled dishes then handle two clean and sanitized dishes. CDI-EHS discussed with PIC and employee about washing hands when going from soiled equipment and utensils to clean and sanitized equipment and utensils. Employee washed his hands and had the two items re-washed. REPEAT violation. EHS recommended when to wash training with all employees. All handwashing sinks have handwashing posters. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed cut melons cooling in walk-in cooler drop 0 degrees between initial temperature and the second temperature measured 25 mins later. CDI-PIC elected to discard product. See violation #31. |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf EHS observed menus on tables that did not include disclosure statement for undercooked eggs and did not include the complete reminder statement. CDI-PIC had menus edited and placed the edited menus on the table. Eggs are the only items offered raw or undercooked. |
|
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 Observed cut melons cooling in walk-in cooler in deep portions and tightly covered. Observed ambient cooling of cooked and sliced chicken in walk-in cooler and freezer tightly covered. CDI-PIC voluntarily discarded the cut melons. PIC removed the plastic wrap to allow for product to quickly cool (see temp log). EHS discussed proper cooling methods with PICs. REPEAT violation. |
|
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 bottles containing a brown liquid not labeled in dry storage area. PIC did not know what was in the bottles. CDI-PIC voluntarily discarded both items. |