|
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. Observed PIC onsite during beginning of the inspection was not a CFPM. Food was being prepped for service. PIC that was a CFPM left prior to inspection and arrived halfway through the inspection. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheese at 53F, corn at 63F, ham at 63 F, and pico at 63 F in top of prep cooler and raw chicken at 53 F, raw beef at 47F, and raw burgers at 55F in bottom of prep cooler. Observed ambient temperature was at 45 F and lid of cooler was left open. PIC stated food had been placed in that unit an hour previously when staff arrived to prep for opening. Food was moved to the WIC to cool rapidly. Unit was placed out of service until repairs can be made. PIC called to have unit serviced and a technician should be out today. VERIFICATION REQUIRED. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
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 wings dated as prepared on 7/8 in reach in. Cook said the date is wrong and food was prepared on 7/10. Observed squeeze bottle of salsa nearly empty in reach in dated 7/1. CDI - Wings and salsa were voluntarily discarded. All other food was properly dated. |
|
31
|
0
|
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 lettuce washed and prepared this morning in a full container that was large and deep cooling in WIC. Lettuce was 78F at 11:30 and 69 F at 12:45. CDI - PIC moved to smaller containers to cool quicker. Facility cools meat, beans and rice on thin sheet pans. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service cups stored in hall floor. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed facility had QAC test strips for sanitizer at 3 comp sink but did not have bleach test strips for dish machine sanitizer. VERIFICATION REQUIRED. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phones on prep surfaces. CDI- Phones were moved. |