|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No one present has food protection manager certification. Facility has 180 days from the day the permit was written to comply. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
General Comment
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Unwashed tomatoes, avacados, and lettuce stored over ready to eat items such as black beans, pinto beans, cheese, ande sour cream. CDI - by instruction on proper storage order. Staff began rearranging. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rice and chicken below 135F on top in steam well. CDI - Product was stirred and rose to 165F+. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 Shredded montery jack cheese above 45F from prep and placed into the cold well to cool. CDI - Container of cheese removed and placed in walk in to rapidly cool. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
General Comment
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Wash water was at 95F during active washing. CDI - Water was dumped and refilled at 118F. |