|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site until over half of the walk through was completed. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.14 Handwashing Signage - C Observed no sign at front handwashing sink. CDI: Sign provided and was affixed to sink area. |
|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Through discussion employees stated that the seared tuna offered on summer menu items is cooked for more than 1 min total during the process. CDI: EHS and PIC discussed that if the product is seared for a total of 1 minute or less and immediately returned to refrigeration, this would be acceptable. Otherwise, a non-continuous cooking procedure would need to be filled out, approved, and the proper records kept. EHS suggested the PIC write a procedure/recipe that states for the tuna to be cooked for no more than 1 min total (30sec on each large side) and then cooled for training and reference. |
|
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 41F. -P Observed pasta sauce that was cooked yesterday in a deep plastic container still cooling at 60F this morning. CDI: Sauce was voluntarily discarded. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
No
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no reminder on menus. Observed Nizza Salad with undercooked tuna is not marked. VERIFICATION REQUIRED |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 pasta sauce cooling in deep covered contianer. CDI: Sauce voluntarily discarded. EHS discussed proper cooling methods with PIC and suggested the use of ice wands due to space in the walk in cooler. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust build up on ceiling air vent. |