|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
Repeat violation 2-102.12 PIC demonstrates knowledge by being a certified food protection manager. - PIC is not certified.. |
|
8
|
2
|
Handwashing sinks, supplied and accessible |
No |
Yes
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf - Observed no soap at the handsink in the kitchen. CDI- Soap provided to handsink. |
|
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 45F. -P Observed larg tub of cooked ox tails that had been cooling since last night (over 6 hrs) observed at 53 degrees in the center. Owner said temperature was due to tub of food had been left out about an hour while they stocked the steam table and had been placed back into walk in cooeler 30 minutes ago. Advised owner to dispose of tub of ox tails out of risk it had not properly cooled judging by the cooling methods (deep tub and thick amount of food), owner declined disposal. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed deep tub of macaroni and deep tub of ox tails that had been cooled in deep amounts and foods are so thick they require effective cooling methods. CDI- Reviewed proper cooling methods with PIC, PIC moved ox tails to shallow pan, and placed some rice they were just starting to cool into shallow pans in the walk in cooler. |
|
35
|
0
|
Food properly labeled: original container |
No |
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 some tubs of dry goods not labeled. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pots stored hanging with water collected at bottom, PIC stored pots to drain. |