|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
No |
2-102.12 Certified Food Protection Manager2-102.12 Ensure a certified food protection manager is on site at all times. Observed PIC has no food safety certification . CDI- DIRECTIVE GIVEN TO ALLOW FACILITIES TO OPERATE UNTIL 1/1/14 WITHOUT VALID PIC. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding3-501.16 Ensure all hot time/temperature control for safety foods (TCS) are maintained 135F or above.Observed chicken on prep table at 133 F. Had been removed from oven to pan and was to be placed back in oven.Had dropped below 135 F. Facility advised to decrease amount of time hot foods are left sitting. CDI-reheated; RecommendPlace back in oven to hold hot. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking3-501.17 Ensure all foods that are opened, time/temperature control for safety (TCS) and ready-to-eat are properly date marked(41F=7 days/42-45F=4days).Observed cooked pasta 4 days out of date, and multiple TCS date mark applicable foods not date markedproperly. CDI-PIC discarded pasta, date marked others |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling MethodsRules require facility cool applicable TCS foods usinng proepr methods. Those methods discussed with PIC.Observed brown gravy cooling in high volume/surface area ratio plastic container on prep table, not under refigeration.Observed cooked chicken in walk in cooler cooling at 52 F tightly wrapped. CDI- gravy transferred to open shallow metal pan and cooked chicken uncovered. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
Yes |
No
|
No |
6-501.13 Cleaning Floors, Dustless MethodsRules require floors be properly cleaned. Observed uncleaned areas of floor in lower kitchen. |