|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observe PIC not certified. Instruction given to PIC that he must be certified with in 210 days of issuing permit to prevent 2 point deduction. |
|
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 covered stacked pans of sliced tomatoes, 49F and cut lettuce 53F in walk in cooler. CDI by placing in blast chiller. Observed both under 41F before leaving facility. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
No |
4-302.12 Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed dial stem thermometer available for use that is not suitable for taking temperatures of thin burger patties. CDI by instructing PIC to obtain thin probe thermometer by next inspection. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
Yes |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door to exterior propped open during inspection to help ventilation.
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies present throughout facility. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-903.11 Handle utensils in a manner to prevent contamination. Observed PIC holding tongs (used to handle food) walk outside to get an item and set tongs down on various tables that are unknown if clean and sanitized. CDI by instruction; tongs washed, rinsed and sanitized. |