|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
No |
2-103.11 (A)-(L)Person-In-Charge-Duties - PF- Inspection history has shown that the units PIC has not been able to hot hold TCS foods properly for three inspections. It is the PICs duty to ensure employees are trained in maintaining TCS foods at proper temperature. During the last inspection and current inspection EHS did not observe any employee monitoring TCS food temps. CDI- Education was provided to all employees on how to properly monitor TCS food temps and what to do when the TCS items are out of temp. NOTE: Permit action may occur if the violation is noted again. Unit has been holding TCS foods on counters and above stove top on a metal shelf at room temp. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- REPEAT- Observed rice (120F) cooked peppers (87F) and cooked onions (87F). CDI- PIC reheat all items to at 165F. See temp chart. NOTE: This is the third inspection in a row with hot holding being a violation. Permit action may occur if the violation is noted again during an inspection or visit.
NOTE: EHS provided PIC with a TPHC form. EHS explained how TPHC is monitored and conducted. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P- REPEAT- Observed salsa (61F), cut tomatoes (51F), and cheese (50F). CDI All items were voluntarily discarded by the PIC.
NOTE: EHS provided PIC with a TPHC form. EHS explained how TPHC is monitored and conducted. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - Observed flip top cutting board in need of resurfacing or replacing do to deep cuts and grooves. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles.- Observed light over food prep surface not shielded. EHS unable to verify if the light is shatter resistant. |