|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-101.11 PIC shall be present during all hours of operation.-PF Facililty does have a certified food protection manager, however the PIC was not present at time of inspection. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed salami, cut tomatoes and feta cheese above 45F in the pizza prep cooler. CDI-products placed on ice and a repair technician called to make temperature adjustments. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
C31 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 several pans of different types of pasta at 59F and cooked chicken tightly covered cooling at 63F in reach-in cooler after 60 minutes. CDI-Food unwrapped/ vented to allow air flow and facilitate cooling. REPEAT |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
Yes |
4-501.11 Maintain equipment in good repair. Observed pizza prep cooler with an ambient air temperature of 50F. A repair technician was called for temperature adjustment.
VERIFICATION REQUIRED. |