|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
No |
2-102.12 PIC needs to be food safe certified and present at all time of operation as of 1/1/14. PIC not food safe certified. CDI- Corrected by instruction. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Store food by final cook temperature. Observed raw chicken stored above RTE sandwich meats in prep cooler. CDI- Food properly stored by final cook tempeature. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14 Cool TCS foods from 135 to 70 in 2 hrs. 70-45 in 4 more hrs. Observed very large pot of marinara sauce cooked yesterday night that was observed at 48 degrees. PIC said they use an ice bath, likely they take the sauce from the ice bath while its still cooling and then place it in very large pot with a lid, which slows the cooling process. CDI- PIC disposed of sauce down floor drain. Cool TCS foods made from room temperature ingredients to 45 or below within 4 hrs. Observed large pot of tomato sauce at 48 degrees in walk in cooler made from canned tomatoes 5 hrs earlier. This sauce may be TCS in which case it must be cooled within 4 hrs to 45 or below. CDI- Sauce rapidly chilled in thin pans in walk in cooler to 45. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)&(B) Cold hold foods at 45 or below. Observed deli meats observed at 52-47 degrees, meats placed above chill line and/or not chilled after they were cut and then placed in make table. CDI- Meats chilled in walk in cooler below 45 and placed below chill line of make table wells. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Use approved cooling methods to ensure foods cool quickly. Observed instances of large pots with lids improperly cooling foods. Use shallow and vented pans, ice baths, quick chilling equipment, stir often, or use other effective cooling methods. Improperly cooled sauce disposed of. Cooling tomato suace in large pot moved to shallow pans to quickly cool. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Store wet wiping cloths in sanitizer. Observed a few wet wiping cloths left out, not stored in sanitizser. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Maintain floors in good repair. Observed large broken floor tile next to stand mixer in kitchen, needs repair. |