|
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.Observed no certified PIC onsite today. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -PObserved <150ppm in the 3 comp. sink today(concentrate was empty). Remade with bleach today to correct. |
|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed rice and meat sauce that were leftover and holding at <135F today. These were not reheated properly before being placed into hot holding equipment. Both sent to be reheated today to correct. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -PfObserved open ham, turkey and roast beef not date marked today. Back dated today to correct. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
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 a large container of fresh cut lettuce in the 2 door reach in that is opened regularly. The lettuce was moved to the WIC and uncovered to correct.Observed 3 deep containers of mac and cheese that were to be cooled in the walk in today- these were broken down into thinner portions and placed into walk in to correct. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.Observed an ice scoop holder with a small amount of debris in it today- sent to be washed. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.Observed rusted walk in racks today- replace or repaint.Repair freezer that is going out today- observed products starting to thaw today. |