|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection
manager on site during inspection. Repeat. |
|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-201.11 (A), (B), (C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional Employees - P PIC was able to name some of the illnesses and some of the symptoms but unable to recall all ofthem. CDI: PIC was given a Employee health policy poster to post in the food establishment. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed towel in handwashing sink. CDI: Food employee remove hand towel from sink. |
|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed tomatoes cooling at a rate of 0F/min in walk in. CDI: Tomatoes was placed in smaller portions, vented and rapidly cooled. Observed tomatoes cooling in reach in cooler after 6 hours. Tomatoes were above 41F and above 45F. CDI: Tomatoes voluntarily discarded. Observed lettuce cooling in walk in cooler after 6 hours. Lettuce was above 41F, but below 45F. CDI: Lettuce taken to walk in cooler for rapid cooling. Repeat |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 tomatoes and lettuce cooling in reach in cooler and then walk in cooler while tightly wrapped. CDI: PIC placed tomatoes and lettuce in smaller portions and vented for proper cooling. Repeat |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cases of water on the floor in the dry storage area. Observed boxes for food in walk in freezer stored directly on floor. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one food employee wearing a bracelet on his arm. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet containers stacked and stored on shelf. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.114 Using Drain Plugs - C Observed drainage plug missing from the dumpster. (0pts) Dumpster is shared by all the food establishment in the area. |