|
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 no certified food protection manager onsite. Facility has 210 days from permit issuance to obtain. - 0pts |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
Yes |
5-202.12 Provide at least 100F water at handsinks. -Pf Observed no hot water at the hand sink in the employee restroom. Return visit required. - 1 pts |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at three compartment sink at 0 ppm quat. The quat was then measured from the dispensing unit at 0 ppm as well. CDI: a work order was placed to get sanitizer dispensing at proper concentration. Facilty will manually mix sanitizer as a corrective action until dispenser is fixed. Return visit required. |
|
18
|
0
|
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 45F. -P
Observed cooked chicken in the walk-in, made yesterday, at temperatures ranging from 45F to 47F. Other items in walk-in were holding as low as 38F. Chicken was the only item out of temperature. CDI: chicken was voluntarily discarded. - 0pts |
|
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 soup in the walk-in cooler at 45F and cooked chicken at temperatures as high as 47F. Observed multiple containers with condensation on the roof of lids. Make sure foods are being cooled properly, without tight-fitting lids. CDI: chicken was voluntarily discarded and discussion was had with PIC about proper cooling methods. |
|
34
|
0
|
Thermometers provided and accurate |
Yes |
No
|
No |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin-probe thermometer onsite. Facility did have digital thermometers onsite that were working properly. CDI: facility agreed to obtain a thin-probe thermometer. Verification required within 10 days to ensure facility has obtained a thin-probe thermometer. -0pts |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
Yes |
3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed ham, cheese, salsa, ketchup, and mustard on buffet line in open bowls that were not under the sneeze guard. CDI: PIC was advised to move all open containers under sneeze guards to prevent contamination from customers. Return visit required. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed ice scoop being stored in ice machine with handle in direct contact with ice. CDI: PIC noted the violation and removed ice scoop from bin. -0pts |