|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
Yes
|
No |
2-103.11 The PIC shall ensure rules in the code for food safety and handling are met. Foodborne illness risk factors observed. These were corrected during inspection. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
Yes
|
No |
3-501.14 Quickly cool cooked foods within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 41F. Asada (2 pans) in upright were 80-84F. Asada was brought from commissary per PIC this morning. Cooling could not be verified and no cooling should take place on the mobile food unit. The mobile food unit must return to commissary daily to resupply. Foods should not be delivered to the mobile food unit. Asada voluntarily discarded. Chicharron was 52F and was also voluntarily discarded. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 Maintain TCS foods in cold holding at 41F or less. Chicharron was 52F in upright; asada -2 pans- were 80F+ in upright (brought from commissary). All of these were voluntarily discarded as corrective action. See #22. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
4-301.11 Cooling, Heating, and Holding Capacities - Equipment. Do not cool foods on the mobile food unit. Mobile food unit does not have the equipment to cool foods. Asada - 2 pans and chicharron was voluntarily discarded. See #20. Permit action will take place if cooling is observed at next inspection. |
|
43
|
0
|
In-use utensils: properly stored |
No |
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 that quickly moves food particles to the drain. Spoon handle was down in rice in container in bottom of prep unit. Spoon removed during inspection. |