|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) Certified Food Protection Manager (C) There was no food protection manager on duty during the inspection. There must be a food protection manager on duty any time food is prepared or served. |
|
10
|
2
|
Handwashing sinks supplied & accessible |
No |
Yes
|
No |
6-301.12 Hand Drying Provision (Pf) There were no hand towels at the hand sink. Disposable hand towels must be at the hand sink at all times. Towels supplied. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness (P) The dish machine is not sanitizing dishes at food contact strength. The dish machine must sanitize dishes with chlorine sanitizer at 50-200 PPM. Dishes will be sanitized at the 3 compartment sink until the dish machine is repaired. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) Black bean burgers and cheese sticks were left out at room temperature and were holding at 55-64 F. All food held cold must be held at or below 41 F. The black bean burgers were left out for 3 minutes after processing so they were placed back in the cooler to chill. The cheese sticks had been out for 2 hours and they will be discarded if not sold in the next 2 hours. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods (Pf) Rice was Cooked and placed in large containers with lids and placed on the counter top. Foods must be cooled from 135 to 70 F in 2 hours or less and from 70 to 41 F in the next 4 hours or less. The rice was holding from 116 F to 145 F. Rice was less than 1 hour old and was placed on sheet pans to cool. Chicken was placed in the cooler and was about an hour after it was cooked. The chicken was placed on a sheet pan to cool to 41 or below in the cooler. |
|
35
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Thawing (Pf) Chicken strips were left out on the counter top to thaw. Thaw chicken strips in the cooler, as part of the final cooking process or with running water under 70 F. Chicken strips placed in the cooler during the inspection.
3-501.13 Thawing (Pf) Follow all thawing instructions on vacuum sealed packaging. Salmon was vacuumed sealed and not removed from the packaging as the instructions required. Salmon was discarded by the PIC. |
|
37
|
1
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food (C) Several containers of oil on the counter top were not labeled. All food that is not easily identified must be labeled with at least the common name. Labels added. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.12 Food Storage, Prohibited Areas (C) Burger buns were stored on the floor in the box they came in. All food must be stored a minimum of 6 inches off the floor. |