|
1
|
0
|
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.
PIC has 180 days to get food protection manager certificate. Transitional permit was issued on 01/30/19. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
General Comment. 6-301.11 Provide soap for handwashing at each handsink. -Pf
6-301.14 Post a handwash sign at each handsink.
At bar handsink observed no soap or handwash sign. CDI- Soap and handwash sign was provided. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
General Comment. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Observed knifes stored as clean with food debris and other utensils with sticky residue. CDI- Items were removed to be cleaned. |
|
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
Observed 2 containers of rice in walk in cooler at 130F and 110F. Food employee stated rice was placed inside of walk in at 10am. CDI- Rice was supposed to be down to 70F at 12pm. Rice was moved to freezer to properly cool. One pan cooled at a rate of 1.75 and the other 0.89. Rate is 0.54
Observed lettuce cooling in ice bath at 59F and pico cooling at 51F. Lettuce cooled at a rate of 0.09 and pico 0.14. Rate is 0.12.
CDI-Lettuce was stirred.
Explained and went over cooling rate calculations with PIC. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
General Comment3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed lettuce and guacomela from this morning above 41F. CDI- Items were placed inside of walk in. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
No
|
Yes |
Verification Required. 3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf
Customers are allowed to ask for steak undercooked. Items that include steak need to have a reminder that state "the items are served raw or undercooked or contain (or may contain) raw or undercooked ingredients" and disclosure stating "consuming raw or undercooked meats, poultry, or seafood, shellfish, or eggs may increase your risk of foodborne illness. . An asterisk needs to be beside the required food item. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
General Comment. 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
Rice and lettuce was covered up during cooling process. CDI- Items were uncovered. |
|
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
Facility does not have thin probe thermometer. |
|
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 metal pans wet nesting. |