|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC was not serv safe certified. PIC also did not do managerial duties such as check temperatures of temperature abused products. Several food products had to be discarded due to being temperatures abused. Facility was also forced to close due to inability to cold hold foods properly for service. - 2 point |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Steak,chicken,ham, cheese, lettuce, tomatoes, etc. were cold holding on cold hold sandwich prep station at >45 degrees. Walk in cooler was also holding food products at 42-46 degrees. Ambient air of the kitchen was greater than 85 degrees F. Ambient air of the facility could be what's causing cold hold units to nor properly function. CDI/VR- Foods that were still under 45 degrees(cheese and ham) in the walk in cooler were placed in the freezer for proper storage. Other foods on the sandwich station were discarded voluntarily . Will return to ensure that units are serviced prior to re-opening. -1.5 points. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 tuna salad being cooled with plastic and lids still on top in walk in cooler. CDI- Lids and plastic removed and tuna salad was moved to freezer for aggressive cooling. PIC was also cooling tuna salad inside of damaged walk in cooler. -.5 points.
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Facility does not have enough adequate refrigeration to properly operate. Cold hold prep station and walk in cooler are both not cold holding at 41 and below. Facility was forced to close due to unable to properly cold hold and serve. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed employee washing dishes in water that was less than 110 degrees F. CDI- Hot water was added to washing water solution.- .5 points. |