|
1
|
0
|
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. PIC could not locate serve safe certificate. PIC contacted serve safe but was not able to get a copy during inspection. |
|
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 three pans of soup in the hot well below 135F. See temperature chart. The hot well was not plugged in. CDI- Soup moved to grill and reheated to 165F. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed containers of cheese in the prep top cooler cold holding at 50F - 51F. The cheese was overstacked. The cheese in the lower portion of the container was at 41F or below. Avoid overfilling TCS items when being held in the prep top cooler. CDI- Cheese moved to walk in cooler. Repeat violation. |
|
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 one container of cooked sausage from yesterday in the prep top cooler with no date mark. CDI- Sausage dated. |
|
31
|
0.50
|
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 cooked chicken stacked in layers in metal pans wrapped in plastic wrap in the walk in cooler. The chicken had been cooked 1.5 hours ago. The chicken in the bottom portion of the pan was 105F and the top portion of chicken was 70F. Proper cooling methods must be used to ensure TCS foods cool within the correct parameters. CDI- Chicken was spread on sheet trays and put in the walk in freezer. The temperature quickly dropped. Chicken that was still above 70F reached 70F or below before 2 hour mark. |
|
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 an accumulation of dust on the vents in the kitchen. Cleaning needed. |