|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
PIC needs to be food safe certified by 1/1/14. |
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
Store employee drinks covered and below food or food contact surfaces. Employee drink stored above bowls on cook line. CDI- Drink removed. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
Cold hold foods at 45 or below. Observed raw shell eggs being left out at room temperature, PIC said for an hour. Minimize time foods are kept in temperature danger zone or you may use TPHC if you have a written procedure and food is disposed after allowable 4 hr holding time. Obsereved salad prep cooler holidng foods at 48-49 degrees, cooler reading 48 degrees on thermometer. Have cooler serviced. CDI- Bags of ice were placed over foods in cold wells to cold hold at 45 or below. Will follow up on temperature of cooler. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
Date mark all required TCS/RTE foods refrigerated more than 24 hrs. Observed some foods more than 24 hrs old not date marked. CDI- Foods properly date marked. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
Use approved cooling methods to ensure foods meet required cooling temperatures within required time. Use shallow pans, quick chilling equipment, vented pans, ice baths, etc. Observed several tightly sealed and deep buckets of gravy and beans in walk in cooler that were 75-90 degrees approx. 1 hr after cooling began. Foods likely would not meet 70 degree requirement within the next hour in such non vented and deep containers. CDI- Foods placed in shallow pans and rapidly chilled in walk in freezer to meet 70 wtihin the next hour and 45 or below within the next 4 hrs after that. After foods reach 45 or below they may then be combined into deep amounts and tightly sealed. |