|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager.
Observed no certified food protection manager on staff at time of inspection. REPEAT VIOLATION. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed low chlorine sanitizer at 3-compartment sink - 0ppm. CDI: Education provided and PIC primed sanitizer - 100ppm. REPEAT VIOLATION. |
|
20
|
0
|
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 almond milk cooling at a rate too slow to meet cooling parameters. Product prepared @12pm and at 3:30pm product 52F. Product moved form reach-in cooler to reach-in freezer for more rapid cooling but minimal temperature change occurred. See violation #33 and temperature chart for details. CDI: Education provided and EHS vented product for more rapid cooling. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed turkey, mozzarella cheese, and tomato being held above 41F in main make table. Products prepared 04/21/25. Other TCS foods in unit(flip top and reach-in portion) at or below 41F. PIC provided temperature log with last temperature check being 39F at 7:30am. CDI: PIC voluntarily discarded product. REPEAT VIOLATION. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. -Pf
Observed almond milk being held using TPHC with no time stamp. CDI: Education provided and PIC provided time stamp. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 almond milk cooling in large covered plastic cambro in 3-door reach-in cooler. Product prepared @12pm. PIC placed product into 2-door reach-in freezer with cover still on and minimal temperature change after 25 minutes. CDI: Education provided and EHS uncovered product for more rapid cooling. |