|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No one present has food proteciton manager certification. PIC plans to retake test soon. |
|
7
|
0
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Food employee handling nappa cabbage with bare hands during prep. CDI - Contaminated cabbage discarded; employee washed hands and donned gloves. |
|
13
|
3
|
Food separated and protected |
No |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Raw pork stored above cooked shrimp in reach in cooler. CDI - Cooler rearranged with raw pork below cooked shrimp. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Cut nappa cabbage held off of temperature control. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 Large tub of rice cooling in walk in cooler. Separate in to thinner portions for rapid cooling. |