|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-102.12 PIC demonstrates knowledge by being a certified food protection manager. PIC did not have managers food safety certification. |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed the facility holding cooked rice noodles at room temperature without a time stamp on the product or written procedures. CDI- procedural template provided and filled out with today. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 Observed large cuts of beef (2-3 pounds) cooling in a covered metal bowl in the reach in freezer and chicken broth cooling in a large metal pot (~3-5 gallons) cooling in a reach in cooler while covered. CDI- soup was transferred to a prep. sink and the pot was submerged in ice to facilitate rapid cooling. The beef was removed from the bowl and placed onto the reach in freezer racks for cooling. Instructed PIC to monitor temperatures of beef and split beef into smaller pieces if it cannot cool within 6 hours to 45F. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on a dry storage shelving unit above the kitchen handsink and on the side of the oven. |