|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
No |
2-103.11 (A)-(L)Person-In-Charge-Duties The PIC shall ensure that foods are handled safely and that processing and policies regarding food preparation are followed through active oversight. Observed PIC failure to oversee proper procedures regarding final cook temperatures/non-continuous cookingand TPHC documentation. Additionally, PIC refused to correct food employee. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and SegregationRules require foods to be stored in relation to one another in such as way as to not contaminate one another.Observed opend and portioned raw fish stored on speed rack over prepared ready to eat foods in walk in cooler.CDI- PIC had reorganized |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Raw Animal Foods-Cooking 3-401.14 Non-Continuous Cooking of Raw Animal Foods. Raw animal FOODS that are cooked using a NON-CONTINUOUS COOKING process shall: Have written procedures with prior approval. Observed partially cooked chicken in cold hold unit and partially cooked pork tenderloin roast in walk in cooler.CDI- PIC had thenm cooked to more than 165 F. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 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).3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date MarkingObserved multiple cooked foods with no date marking, multiple opend ready to eat TCS foods not date marked and some foods out of date. VR for date marking |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Time as a Public Health Control3-501.19 When time as a public health control is being used, ensure proper procedures are followed. Foods must be labeled with time and foods cannot be kept for more than 4 hours without temperature control, after which time they must be discarded.Observed food employee filling out multiple entries in breakfast log book at 2pm. CDI- instruction provided reagrding TPHC procedures |