|
1
|
2
|
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.
No one on site during inspection with a food protection manager certificate. |
|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
No |
No
|
No |
General Comment. 2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure.-P
Asked PIC did facility have an employee health policy and it was stated that their wasn't. CDI- Educated PIC on 5 symptoms and illnesses and also the policy on when food employees are able to return back to work once being symptomatic or being diagnosed with one of the illnesses. An employee health policy poster was given to the facility to post where PIC and food employees can look at on a consistent basis. Also provided PIC with copies of employee health policy that can be used to train employees where they are able to date and sign. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
In flip top observed ham-48F and turkey-60F. Both items were wrapped and stacked too high inside of container. CDI- Items were taken to walk in to properly cool.
In walk in cooler observed 2 pans of lasagna, ground beef, and chicken all at 47F from yesterday. Ambient air of walk in was 35F. CDI- Items were reheated and the cooling process started back over.
Large container of lettuce in reach in cooler at 50F that was prepped this morning.
CDI- Lettuce was taken to walk in cooler to properly cool. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
Verification Required 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
During the cooling process facility is covering up foods before placing inside of walk in. Before items are placed inside the walk in they are placed on a rack and set out at room temperature for an hour. CDI- Suggested that facility allow hot foods to cool down to 135F and then immediately place inside the walk in. Also spreading food out into shallow pans. Will check facilitys cooling methods in 10 days. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
Verification Required. 4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf
No thin probe thermometer in facility during inspection. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
General Comment. 4-901.11 Equipment and Utensils, Air-Drying Required - C
Observed food employee drying off utensils with cloth. |