|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed PIC is not a CFPM. REPEAT |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2)Maintain TCS foods in cold holding at 41 F or less.-P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed some food items in make table above 41 F (See temperature log). Observed spinach and lettuce in reach in behind make table at 60 F and 58 F. CDI - PIC stated make table was loaded not long after being turned on and temperature was not checked before putting food in. Food was voluntarily discarded. Reach in containing spinach and lettuce was not holding temperature and reading ambient temperature of 62 F. Spinach and lettuce was prepped at 9 and moved to freezer to cool before the end of 4 hours. REPEAT. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed reach in was reading an ambient temperature of 62F. Needs to be repaired. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items stored on dry storage shelf with items for facility and on soda fountain boxes. Employees need a designated area to store possessions away from food service items. |