|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) Certified Food Protection Manager (C). . . . .At least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager. . . . . .Available certificate was expired and no current one was available in the establishment. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods (Pf). . . . . .Quickly cool foods. Use open/vented shallow pans, large ice baths, and active stirring methods. Cold air must flow around the product to remove the heat. . . . . . . .Actively cooling pastas found in the reach in cooler overly wrapped with plastic wrap. . . . . .CDI - Spoke with management about proper cooling techniques. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Thawing (Pf). . . . .Potentially hazardous food shall be thawed at a water temperature of 70F or below, under refrigeration, as part of the cooking process, or in a microwave oven and immediately transferred to cooking equipment. . . . . .Frozen cooked lasagna found thawing on countertop. . . . .CDI- Product was still frozen. Moved to refrigerator to continue thawing under refrigeration. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-903.11 (A), (B), and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C). . . . .Store cleaned equipment, utensils, linens, and packages in a clean, dry location and at least 6 inches off the floor. Store cleaned equipment covered or inverted. . . . . . .Washed, rinsed and sanitized equipment above the three-compartment sink observed not covered or inverted. Washed, rinsed, and sanitized utensils found not inverted during storage. . . . . .CDI - Items inverted for storage. |