|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 At least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager. Observed no certified PIC at facility. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A)(2) Separate different types of raw animal foods from other raw animal foods. -P Observed raw fish stored over raw comminuted beef in freezer. CDI- PIC rearranged order.
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed ready to eat soup stored below unwashed produce. |
|
18
|
1.50
|
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 45F within 4 hours. -P Observed cut cheese in front cheese unit holding above 45F. Ambient air temperature was taken with thermometer at 44F. PIC stated they cut the cheese last night and immediatley place them into unit thus not properly cooling cheese. CDI- Cheese was discarded. Cool cheese in properly before placing into unit. |
|
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, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed cut lettuce in reach in unit holding above 45F (see chart). PIC stated lettuce had just been prepped. CDI- Lettuce moved to WIC to cool. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(D) Maintain dry wiping cloths and sanitizing rags free of visible debris and soil; Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed several dry wiping cloths soiled. |