|
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. Observed PIC without food protection certification. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed honey butter, chipotle sauce, and pre cooked corn in prep op above 41F. CDI items pulled out an hour ago and placed in walk in for cooling. Suggest facility keep bins in prep top stocked to maintain cold temperatures in prep top. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed sashimi tuna, caramelized onions, meatballs, butter, beef steak, milk, heavy cream, almond milk, honey butter, roast beef, pepperoni, salami, bologna, boiled eggs, pickled onions, and bang bang beef not dated. CDI items discarded except for items from today. Repeat. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed bleach water and windex bottles not labeled. CDI bottles labeled. |
|
27
|
0
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
No |
No
|
No |
8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf
**Not a violation: facility is no longer Vacuum packaging items in house. cryovac machine is stored in warehouse until it can be removed from facility. |
|
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 package salads for catered delivery cooling in the bag closed and stacked and the temperature did not drop. CDI items placed on rack and placed in reach in freezer for flash cooling. Suggest facility check temperatures of catered food before bagging and ensure foods reach 41F before stacking. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.Observed boxes of food stored on floor in walk in freezer. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed walk in freezer door unable to self close. |