|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. OBSERVED no certified food protection manager on site during inspection. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P OBSERVED tuna prepared at 10am located in the prep table not reaching 41F within 4 hours. CDI. PIC Voluntarily discarded tuna. OBSERVED sliced steak in walk in cooler placed in walk in freezer to reduce temperature rapidly. One hour later no change in temperature. Steak had lid on container in walk in cooler. Lid was removed to allow cold air to flow. |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P OBSERVED multiple items in the prep table not reaching 41F. check temp log for temps of tuna, chicken breast, salami, sliced turkey, and American cheese. Facility will put items on temporary TPHC. PIC has contacted technician whom will come fix prep table tomorrow. EHS will VR 4/2/2021. REPEAT. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 OBSERVED stacked containers of steak in walk in cooler in a metal container covered in parchment paper. PIC had employee decrease amount held in container and move to walk in freezer to reduce temperature rapidly. |