|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 Certified Food Protection Manager. Observed no certified food protection manager. Must be in place by January 1, 2014. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding. Maintain cold held TCS foods at or below 45F at all times. Observed small package of fresh mozzarella had been placed on top of pans inside upper section of flip top cooler. Cheese measured 50F and had been there about an hour. CDI by discussion and by placing cheese in pan inside bottom section to chill quickly. Keep foods in the upper section well down in the pans, beneath the fill lines. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 Cooling Methods. Quickly cool hot TCS foods by portioning in shallow pans and leaving vented or uncovered until food reaches 45F or below. After 45F is reached, pans may be tightly covered or sealed. Observed chicken in deep covered pan. Chicken measured 77F and had been cooling for about an hour. Observed bagged pasta measuring 52F and 54F. Pasta had been cooling about 2 hours. Bags were rolled closed. Both issues corrected by discussion and by spreading product out on shallow sheet tray uncovered and unrolled to finish cooling within the alotted time alllowed. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food. Label foods removed from their original container with the common name of the food. Observed small pouring container of sugar unlabeled. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing.Store clean utensils in a clean dry location. Observed ice scoop placed into soiled container for holding scoop between uses. Corrected by sending scoop and holder to dish and reprocessing. |