|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-102.12 Certified Food Protection Manager - C No one present at time of inspection with CFPM certificate. Repeat violation. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Dish machine not properly dispensing chlorine sanitizer. CDI. Owner adjusted machine to properly dispense during inspection. |
|
18
|
1.50
|
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 41F. -P Several foods including cooked homemade salsa, green salsa, cooked chicken broth, cooked corn, and cheese dip found above 41F cooling from yesterday 3PM, per PIC. CDI. All foods were discarded and education provided. |
|
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 Several foods mentioned in temperature log above obsevred cooling in deep, dense plastic containers in reach-in coolers. CDI. Foods were discarded and improved cooling methods were implemented for current cooling observed during inspection. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. A few bottles of oil not labeled. Bottles were labeled today. |