|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
Yes
|
Yes |
2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed PICc's failure to ensure proper cold holding, cold holding equipment was working properly and TCS foods are within date marking parameters. VR |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
Yes |
5-202.12 Provide at least 100F water at handsinks.-Pf Observed hot water at lower hand sink at 98 F. VR |
|
13
|
0
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored over ready to eat foods, all in original packaging in walk in freezer. CDI- reorganized |
|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed TCS marinara with chunks of tomato reheated to 110 F. CDI- reheated above 170 F |
|
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 Observed all foods in prep unit 1 above 45 F. see temp chart CDI- removed to flash cool Repeat |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
Yes |
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 Observed mac n cheese, and cooked chicken more than 5 days past date marked at 43-44 F. CDI- discarded FACILITY ENDS UP WITH THIS VIOLATION ALOT, AND PREPS AN EXCEPTIONAL AMOUNT OF FOOD AHEAD OF TIME. MAY WANT TO PREP LESS AND MORE OFTEN TO AVOID THIS VIOLATION AND PRODUCT DISPOSAL Repeat |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
Yes |
4-501.11 Maintain equipment in good repair. Observed facility prep unit not cold holding at 45 F or less. VR for 20 |