|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No certified food protection manager on site during inspection. Did have 2 knowledgable manager during inspection. REPEAT. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed a box of unwashed tomatoes stored over RTE ham. CDI-PIC changed storage order.
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed day old bread stored on shelf with exposed ends facing stored employees. Ends of bread where sitting directly on counter. CDI-PIC voluntarily discarded and will now cover bread completely and put down wrapping to protect bread. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black build-up on the inside lid and the inside panels near the screws.
PIC did not sign due to new Covid protocols. |
|
20
|
1.50
|
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, turkey and all other meats on the second prep line above 41F. PIC explained meat had come from the reach in at 9am-all meats and cheese were in temp in the reach in. Meat was stacked to the rim, above the fill line, making it difficult to cool items down. When PIC removed top half of meat the meat was in temp. CDI-PIC moved items to WIC, uncovered to cool due to it only be 2 hrs since it coming out on the line. Meat was 41F and below when EHS left. |
|
31
|
0.50
|
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 cheese being cut and prepped and immediately covered heavily with plastic wrap and put in the reach in. Cheese temp at 50F when going in after 45mins EHS checked temp and it was 41F . Observed lettuce prepped at 9am covered in plastic wrap, lettuce was 45F. Lettuce cooled to 42F in 35mins. CDI-PIC uncovered all items to allow for proper cooling. |