|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 Certified Food Protection Manager - C. 2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed facility with no PIC until later in the inpsection. |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.15 Where to Wash - PF. 2-301.15 Only wash hands in handwashing sink.-PF. Observed employee wash hands at 3 comp sink. CDI by education and hands washed at hand sink. |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed prep unit at 51F. TCS items that are cooling will not go down in temperature. Facility will use time for beans corn, tomatoes, lettuce, chicken salad, tuna salad, hummus, turkey meat, and roast beef unit until prep unit fixed or replaced. Verification required. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Foods that are 41F or below have a 7 day shelf life, foods that are 42-45F have a 4 day shelf life. Observed tomato paste, hummus, and feta cheese not dated. CDI items dated. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 Cooling Methods - PF. 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 facility have chicken salad, tuna salad, hummus, lettuce and tomatoes tightly covered. CDI items uncovered. Suggested putting foods in reach in freezer for flash cooling before use. |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
No |
4-302.12 Food Temperature Measuring Devices. 4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no thermometer in front prep unit. CDI thermometer provided. |