| 1 |
2 |
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No |
No |
No |
No |
2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed PIC duties not being met due to the vast number of cold holding violations present. |
| 14 |
3 |
Food-contact surfaces: cleaned and sanitized |
No |
No |
No |
No |
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed soiled pans and utenstils stored as clean. CDI took to rewash.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine showing less than 50 ppm chlorine . verification required. |
| 18 |
1.50 |
Proper cooling time and temperatures |
No |
No |
No |
No |
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed potatoes cooled from last night at 48 degrees. CDI discarded. |
| 20 |
1.50 |
Proper cold holding temperatures |
No |
No |
No |
No |
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tcs foods in prep units 1 and 2, grill drawers , freezer and walk in cooler held at greater than 41 degrees see chart above. |
| 22 |
1 |
Time as a Public Health Control: procedures and records |
No |
No |
No |
No |
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed staff unable to provide procedures for tphc for hollandaise sauce. verification required |
| 31 |
1 |
Proper cooling methods used; adequate equipment for temperature control |
No |
No |
No |
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 potatoes cooled in too great of volume. CDI cooling window missed product discarded. |
| 39 |
0.50 |
Wiping cloths: properly used and stored |
No |
No |
No |
No |
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed front sanitizer bucket at 50 ppm chlorine. |
| 42 |
0.50 |
Utensils, equipment and linens: properly stored, dried and handled |
No |
No |
No |
No |
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish area. |
| 45 |
2 |
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No |
No |
No |
No |
4-501.11 Maintain equipment in good repair. Observed walk in cooler , grill drawers and prep units unable to maintain tcs foods at 41 degrees or less. Observed freezer digital thermometer reading 62 degrees. verification required. |