|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager.
Observed no certified food protection manager on staff at time of inspection. REPEAT VIOLATION. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
Yes
|
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 three containers of shredded lettuce that did not meet cooling parameters. Product placed into make table to cool @9:15am and @2pm product was above 41F. CDI: Education provided and PIC voluntarily discarded product. REPEAT VIOLATION. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed ham, roast beef, and salami being held above 41F in main make table. PIC stated product moved over from different make table after lunch rush. CDI: Education provided and PIC moved product to walk-in freezer for rapid cooling (40F). |
|
33
|
1
|
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 three containers on shredded lettuce cooling in main make table covered with plastic wrap. Unit designed to cold hold, not cool foods. Product past 4-hour cooling window. CDI: Education provided and PIC voluntarily discarded product. Observed two containers of sliced tomatoes cooling in main make table covered with plastic wrap. Product prepared @12:45pm. CDI: PIC moved product to walk-in cooler for more rapid cooling. REPEAT VIOLATION. |