|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
REPEAT: 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM during inspection. |
|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
REPEAT: 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 sliced turkey and meatballs from 8/12 holding > 41 F in reach in cooler. Observed diced and sliced tomatoes from 8/12 holding > 41 F inside make unit. See temperature chart. PIC states that the products from last night are placed into bags and in upright RIF for 30 minutes to cool to 41 F. Products of did not make 41F within cooling parameters. CDI - PIC voluntarily discarded. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT: 3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed 3 bags of sliced turkey and 1 container of meatballs all prepped yesterday between 43-45 F. Observed sliced tomatoes & diced tomatoes in make unit all prepped yesterday between 45-59 F. All other items in units reading 41F or below. CDI - Products voluntarily discarded. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed roasted mushrooms and tuna without date marking requirement. PIC stated that these were from the day before. CDI - PIC date marked products during inspection. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
REPEAT: 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 bags of sliced turkey and tomatoes in tightly sealed bags in reach in cooler and make unit. Observed meatballs tightly covered in reach in cooler. All items were made the day before; cooling parameters not reached. Products were voluntarily discarded. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces - C. Observed black build-up on exterior wall of beverage machine in lobby. Recommend higher and thorough cleaning frequency. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.16 Storage Areas, Rooms and Receptacles, Capacity and Availability - C. Observed sliding door of community recycling container left open. |