|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC without ANSI accredited food certification. |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.15 Only wash hands in handwashing sink.-PF. Observed employee wash hands in prep sink. CDI employee wash hands in handsink. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed TCS items that were double panned in prep top and holding above 45F. CDI items placed in reach in unit for cooling. Verification required. TCS items listed in temp chart. Repeat. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
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 barbacoa, carnitas, pastor, red salsa and pork that were dated with when food put on trailer and not when food prepared. CDI dates changed. Observed milk and green salsa that was not dated. CDI items dated. |
|
31
|
0
|
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. Observed pan of lengua that was covered in cooling in reach in unit. Facility must cook and cool foods fully at commissary only. CDI lengua uncovered and placed in tall reach in for cooling. |
|
40
|
0
|
Washing fruits and vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed raw unwashed lettuce heads in reach in unit. Facility did not wash lettuce on truck not a violation. Instructed PIC to washed produce at commissary only and not on unit. *Part of permit conditions* |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed racks, microwave, and fans that were soiled with debris. Repeat. |