|
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. PIC has expired Serv Safe food protection manager certification. PIC demonstrated food safety knowledge throughout inspection and managerial control over food employees. EHS suggested PIC get re-certified as soon as possible. |
|
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 eggs stored above ready-to-eat foods in walk in cooler. CDI - Employee relocated eggs to bottom shelf to correct storage order. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed brown rice holding at 125F in rice cooker. PIC stated rice was holding hot all night. CDI - Brown rice discarded. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw sushi fish and calamari salad holding above 41F in front reach in unit. Raw sushi fish prepped that morning and calamari salad cold holding overnight. CDI - Fish were moved to flip top unit holding all foods at 41 or below. Calamari voluntarily discarded.
REPEAT. Points not escalated due to improvement in cold holding throughout facility. Both items holding above 41F were in same prep unit. EHS suggested getting prep unit looked at for maintenance; thermometer reading 41F for ambient temperature. |
|
21
|
1.50
|
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 Observed crab stick, milk, and cooked shrimp without date mark. PIC stated crab stick was opened yesterday. PIC could not identify when milk was opened, but stated they keep it until "best by" date. Employee stated he pulled cooked shrimp from freezer the previous day. CDI - Crab stick was properly date marked. Milk was voluntarily discarded. Cooked shrimp was properly date marked; EHS educated PIC on date marking with freeze and pull dates.
REPEAT. Points not escalated due to improvement in discarding items past date marks and date marking items throughout facility since past inspection. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 noodles cooked and washed with cold water; noodles were then portioned into plastic containers. Plastic containers tightly covered when placed into walk in. CDI - Employee uncovered plastic containers to cool noodles rapidly in walk in cooler.
REPEAT. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed multiple wet wiping cloths stored on rack at server station. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-502.13 Single-use and single-service articles may not be reused. Observed chicken flavoring buckets being re-used for food products throughout facility. Buckets not manufactured for re-use. |