|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.11 PIC demonstrates knowledge by being a certified food protection manager.
The PIC was unable to provide documentation of being a certified food protection manager. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P
Observed sauteed onions inside the reach in cooler as high as 83F. According to the PIC, the onions had been cooling for 2-3 hrs. CDI by voluntary disposal. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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
Properly cool foods using the listed approved methods. Onions were left out of refrigeration to cool down. CDI by voluntary disposal. |
|
44
|
0
|
Gloves used properly |
No |
No
|
No |
3-304.15(B-D) Handle cloth gloves and/or slash resistant gloves as required.
Observed employees wipe gloved hands on their aprons. Provided education and instructed to change gloves. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
Clean the heat lamp and around the hood filters and ansul pipes. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.
Observed employee coats stored with dry storage items. |