|
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. Observed no CFM on site. Facility has not been open over 240 days. |
|
13
|
0
|
Food separated and protected |
No |
No
|
No |
3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed onions stored on floor in storage room. CDI: Onions taken off of floor. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black build up on the inside wall. |
|
18
|
1.50
|
Proper cooling time and 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 cut and marinated chicken cooling at a rate of 0F/min. CDI: Product was spread into shallow pans for cooling and placed in the reach in freezer. Product cooled below 41F by end of inspection. |
|
20
|
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 noodles and blanched broccoli above 41F on ice. CDI: Product voluntarily discarded. New product was placed properly in an ice bath. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed facility is cooling broccoli, noodles, and broth without proper cooling equipment. The permit states “No cooling may be done without the addition of a blast chiller. Currently hot food products must be discarded at the end of the night.” If this is to be changed, a blast chiller must be provided or written procedures in which a freezer on site is used only for cooling must be pre-approved. To cool without approval is a violation of the facility permit conditions and may result in permit suspension or revocation.
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 chicken cooling in a deep, covered container in a reach in unit not rated for cooling. CDI: Product was spread into shallow containers and placed in the freezer for rapid cooling. Product cooled below 41F by end of 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. Observed no labels on sauces and oils in squeeze bottles. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed scoops with no handle being used for vegetables and chicken at grill area and in dry goods. CDI: Scoops with handles provided. |