|
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. |
|
2
|
1.50
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
PIC not knowledgeable of food code health policy. CDI- Gave PIC copy of food code policy to review with employees. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
Maintain quat sanitizer at 200-400 ppm to be effective. Observed bucket of sanitizer reading 0 ppm on test strip. CDI- Sanitizer made to proper strength. Be sure to switch out sanitizer buckets regularly to maintain proper strength.General Comment: Recommend using thin probe thermometers for checking thinner foods and for better accuracy. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
Cold hold foods at 45 or below. Observed prep cooler reading 50 degrees all TCS foods inside reading 50-55 degrees. CDI- All out of temp TCS foods held more than 4 hrs were disposed of, foods held less than 4 hrs were placed in walk in cooler to chill to 45 or below. Pizza sauce made from peeled canned tomatoes is being left out at room temperature. This sauce will need a product study to prove it it non TCS or it must be kept under temperature control or under time control using TPHC methods. CDI- Sauce will be held using TPHC methods. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
Use approved cooling methods to ensure foods cool quickly. Observed deep containers with tight lids of cooling noodles in reach in prep cooler, likely not to reach proper temperature within proper time. Use quick chilling equipment, ice baths, vented and shallow pans, stir often or other effective methods. CDI- Noodles placed in vented shallow containers and placed in walk in cooler. |