|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.11 PIC demonstrates knowledge by being a certified food protection manager.- PIC does not have certified food protection manager certification. A manager with certification shall be present during food preparation. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - 0 pts- Observed one employee work with soiled containers and work with clean utensils without changing soiled gloves. CDI- Employee removed gloves, washed hands, and donned new gloves. All other employees observed properly removing gloves when needed. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Repeat - Three door make unit reach in reading an air temperature of 50 F. All foods in reach in read 49-55F. CDI- All foods were voluntarily discarded. Product disposition form on file.
Garlic and oil reads 50F. When garlic is mixed with oil it shall be maintained at 45F or below. Strongly recommend placing item under Time as a Public Health control. CDI- Items placed in reach in for rapid cooling.
Verification required for make unit. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Two strombolis were not date marked. CDI- PIC properly dated food.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Repeat - Large container of chicken wings dated for 3/31 and four strombolis dated for 3/29-31 were out of compliance.
Ensure that if food is date marked for 4 days with date of preparation counting as day one if it reads 42-45F.
Ensure that if food is date marked for 7 days with date of preparation counting as day one if it reads below 41F. |
|
31
|
0
|
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 - 0 pts - Lettuce prepared during inspection was placed in make top unit and read 50F. Tomatoes were tightly covered in two door refrigeration unit. CDI- Lettuce was placed in walk in cooler and tomatoes were loosely covered. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. - 0 pts - A plate is being used in flour and a scoop handle is in direct contact with sugar. Utensils stored in food shall have a handle and handle shall be stored away from food. CDI- Plate was removed. Handle was properly placed in sugar. |
|
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. - 0 pts - Walk in freezer has a severe condensation build up. Unit must be repaired to prevent any source of contamination.
Three door make unit reach in is reading an air temperature of 50F. Unit must be repaired to maintain foods at 45F or below. |