|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 PIC needs to be food safe certified and present at all times of operation. Present PIC is not food safe certified. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14 Cool foods from 135 to 70 in 2 hrs, 70-45 in 4 more hrs. Observed cooked yucca left at room temperture to cool in tightly wrapped container, observed at 86 degrees approx. 3 hrs since cooling began. CDI- Yucca disposed of. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Use approved cooling methods. Observed cooked yucca cooling without any cooling methods. Need to use vented, shallow pans, ice baths, quick chilling equipment or other effective cooling methods. CDI- Reviewed cooling methods with PIC and workers. Yucca disposed of. |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Thaw foods using approved methods. Observed zip locked bags of seafood soup thawing at room temperature. Use cooler, cool running water, or microwave as part of the cooking process. CDI- Soup placed in prep sink with cool running water. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-202.11 Maintain utensils in good repair. Observed some utensils in bad condition. CDI- Utensils disposed of. |