|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-101.11 PIC shall be present during all hours of operation. -PF Observed PIC with expired ServSafe certification. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Handsinks may only be used for handwashing.-Pf Observed employee fill cup at handsink and leave cup inside handsink. CDI - cup was removed from sink. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed soup, beef broth, and corn meal mix cooling on counter all above 70F; see temp chart. Employee stated they were all made at 12:30 pm. At 3 pm all items did not meet cooling parameteres. CDI - All items were discarded. |
|
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 two large pots of chicken tamales hot holding at 80-90F. CDI - All product discarded. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pork mix, raw chicken, raw beef, pork, beef mix, queso fresco, and ground beef cold holding above 41F in prep unit; see temp chart. Prep Unit holding at 47F, PIC stated he brought them all out after lunch rush around 2 o'clock. CDI - Products taken to walk in cooler or freezer to cool rapidly
REPEAT. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
Yes |
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 black beans, soup, corn meal mix, and beef broth cooling on counter top without any active stirring. CDI - Soup, corn meal mix, and beef broth discarded. Black beans put on ice bath and PIC began actively stirring.
REPEAT.
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed prep unit unable to cold hold foods at 41F. Verification required within 10 days of inspection. |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Observed shrimp and chicken thawing in stagnant water in prep sink. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal containers wet stacked on clean dish shelf above 3 comp. REPEAT. |