|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-102.12 Certified Food Protection Manager - C: The PIC shall be a cerified food protection manager from an accredited program. Observed PIC with no accredited training. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF: Cooked foods, or foods that have ingredients that have been cooked, shall be date marked with date of earliest preparation. Observed many items not date marked; cooked pasta, cooked eggplant, cooked chicken, clams casino,sliced sausage, meatballs, lasagnas. CDI- date marked with date of preparation. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Time as a Public Health Control - P,PF: Foods that are held on time must be labeled with time food is removed from temperature control and with discard time (four hours). Facility holds pizza, stromboli, calzones, on time. Observed items out on display with no record of time removed from temperature control or discard time. Refer to posted procedures for holding these items on time. CDI- all food discarded. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Cooling Methods - PF: Do not cover foods that are cooling until they reach 45 F or below. Observed large deep (3' tall) container with chopped lettuce from four hours previous. Container tightly covered, lettuce 59 F. CDI- uncovered, and lettuce tossed with clean utensils. |