|
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.-REPEAT- Observed PIC unable to provide documentation of being certified in an ANSI accredited food protection managers course during the inspection. Work towards certification. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P- Observed raw chicken stored in a container above RTE steak in the low boy cooler. CDI- PIC was able to correct the storage order since there was no physical cross contamination. |
|
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 two large containers of steak covered in the low boy at 67F. PIC stated the items were cooked last night and placed in the low boy to cool. The item did not meet the proper cooling parameters. CDI- PIC voluntarily discarded the items. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - 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- REPEAT- Observed red salsa, green salsa, barbacoa, steak, chicken, beans, and rice all without dates. PIC stated the items were from yesterday. CDI- PIC voluntarily discarded all TCS foods that did not bare a date. |
|
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 two large containers of steak covered, in the low boy, not meet proper cooling parameters. CDI- PIC voluntarily discarded the items. EHS explained to the PIC how to properly cool TCS foods. Ensure cooling of TCS foods occurs at the commissary in approved methods. Ice bath, walk in cooler or freezer, and/or blast chiller were explained to the PIC. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry.-REPEAT- Observed back door and front door open during the inspection without protection from out door pests. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. 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 ac/heat vent in need of repair. Also observed hard to reach areas of the floor in need of cleaning due to minor food debris and grease residue build up. |