|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
Repeat violation 2-102.12 PIC demonstrates knowledge by being a certified food protection manager.- PIC is not certified. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed pickled cabbage meat wraps (Sarma) that were cooling since last night in 2 deep pots with heavy lids at 48-49 degrees approx. 13-14 hrs since cooling began. CDI- PIC voluntarily disposed of improperly cooled foods. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P Observed pans of pork and mashed potato dish (becka snicla), ground beef dish (bolognese) and a few other foods that were date marked for 8 and 9 days old. CDI- Out of date foods disposed of. |
|
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 deep pots with heavy lids in use cooling foods improperly. CDI- Improperly cooled foods disposed of voluntarily by PIC. Reviewed proper cooling methods with PIC who said they will use flat pans to achieve proper cooling from now on. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed a couple damaged places on main prep cooler doorway frame needing repair. |