|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) Certified Food Protection Manger. PIC shall demonstrate knowledge by being a certified food protection manager (CFPM). PICs present obtained Food Handlers certification. REHSi explained to PICs the need to have a CFPM certification.
Information on how to sign up for this department's ServSafe test will be linked in the general comments section. |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat (RTE) foods and washed/unwashed fruits and vegetables. -P Raw pork in container stored above RTE meat products in prep unit base. CDI-Foods were properly stored. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Cl sanitizer left strip white; 0 ppm concentration. CDI-PIC remade; read 200 ppm. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Raw beef within prep unit above 41 F. CDI- left open to cool back to 41 F properly. Beef consistently used during the time present; beef ran out-staff brought more. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf One spray bottle of yellowish solution observed lacking label. PIC stated it is floor cleaner. CDI-labeled.
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Floor cleaner stored over wash basin where equipment is currently being held. CDI-Moved to chemical storage under 3-comp. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 Beans from can, cooked rice and sauces, and open packaged hot dogs and deli meat observed in reach-in above 41 F. When asked, PIC stated purchased or prepped this morning (~9:30a). The reach-in ambient air temp was 54 F after ~30 mins (lowest pictured temp 55 F but per observation before image was taken, temp read 54 F). The beans, rice and sauces were stated to be cooling by PIC. When temped a second time, TCS foods remained (other than the bulk sauce bowl that temped 63F when first temped then 54 F at second temp ~30 later). All TCS foods moved to other refrigeration that met 41 F and below to properly cool. Beans, hot dogs and deli meats voluntarily discarded due to not meeting cooling timeframe.
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Value series reach-in not providing 41 F and below. Verify ability to maintain 41F and below within 10 days. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Barria in Instapot being cooked; Instapot observed stored on ground. CDI-PIC moved up to a chair. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Instapot observed in use; for household use only on label. Ninja observed but out of use. Replace with commercial equipment that meets ANSI requirements.
4-501.11 Maintain equipment in good repair. Reach-in ambient air temperature 54 F. All TCS foods removed from reach-in and moved to other refrigeration/voluntarily discarded.
All ANSI equipment observed in use this inspection. |