|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-102.12 PIC (person in charge) shall demonstrate knowledge by being a certified food protection manager (CFPM). Observed no
CFPM on site. Servsafe certification is an example and facility has until 4-28-17 for compliance or 2 points will be deducted off
inspections after that date. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken being stored above heads of cabbage in fridge unit. CDI- Chicken stored on bottom shelf away from cabbage. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
Yes
|
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 tamales made of meat cooling in blast chiller at 72 degrees approx. 2 hrs since cooling began. Pan of tamales was too deep and stacked too high to quickly cool the foods. CDI- Tamales moved to shallow pans and moved to fridge unit to help speed cooling process, observed 58 degrees 30 min. later cooling at proper rate to be proper cooled. |
|
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 large pot of tamales that had been removed from stove and was not properly hot held at 115 degrees, PIC said had been removed from stove approx. 1 hr ago. CDI- Tamales reheated on stove above 165 for hot holding on stove at 135 or more. |
|
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 tamales cooling in too deep of an amount to proper cool. CDI- Tamales moved to shallow pans to continue proper cooling see violation 8. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bag of Masa stored on floor in bakery dry good storage area. CDI- Bag stored off the floor. |