|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) Certified Food Protection Manager. Observed no CFPM on site during the inspection. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-702.11 Before Use After Cleaning. Observed dishes in the sanitizer and 0PPM sanitizer int he sink. CDI-PIC and EHS worked together and they added a new sanitizer bag, they realized the cord was bent causing the sanitizer not to come out. After fixing the sanitizer was 400PPM QAC |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
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 tuna salad at 57F in the WIC and tomatoes at 61F in the reach in deli case. Both were covered with lids and filled too high. Both products moved 1F/1hr, not an approved cooling rate. CDI-PIC took product back to the WIC and uncovered the rest of the product made today in the WIC. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed deli case holding food at 43-46F. The case was opened at every customer and sometimes left open for several customers. The unit was 39F ambient air when shut but due to continuous use cannot hold temp properly. Observed cheese double stacked in the prep unit at 51F. CDI-EHS had PIC moved products back to the WIC and after speaking on the phone with the manager they are going to only keep stocked for a short amount of time to decrease temp abuse on foods. Cheese was voluntarily discarded. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed lettuce and tomatoes above 41F, PIC said they use TPHC for these. PIC said the manager is the only one who does the time stamps even though there are two other shifts where they are not present. CDI-PIC added a new time stamp and they were informed they have to keep these even if the manager is not there, spoke with manager about these procedures and they will be training employee on these. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 1 container of bleach with no label. CDI-PIC labeled. |
|
33
|
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 tuna salad at 57F in the WIC and tomatoes at 61F in the reach in deli case. Both were covered with lids and filled too high. Both products moved 1F/1hr, not an approved cooling rate. CDI-PIC took product back to the WIC and uncovered the rest of the product made today in the WIC. |