|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC on site stated that they did not have ANSI accredited certified food protection manager certification. CDI by instruction. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed mushrooms stored on package of raw beef in WIC. Observed unwashed produce stored over RTE foods in WIC. Observed raw chicken stored over RTE foods in tall reach in prep cooler. CDI, foods relocated for proper storage. Repeat. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P - Observed cut lettuce prepared and cooling at 55 degrees F at 1:20pm and remained at 55 degrees F at 1:59. Observed chicken prepared earlier cooling at 101 degrees F at 1:20 and was at 96 degrees F at 2:00pm. Cooling calculation indicated methods not effective to meet cooling parameters. CDI, foods transferred to shallow uncovered pans to rapidly cool in WIC to facilitate heat transfer. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
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 cooked chicken, refried and black beans, chile prepared yesterday morning according to staff not date marked in tall prep refrigerator. CDI, foods voluntarily discarded by PIC. Repeat. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 cut lettuce prepared and cooling at 55 degrees F at 1:20pm and remained at 55 degrees F at 1:59. Observed chicken prepared earlier cooling at 101 degrees F at 1:20 and was at 96 degrees F at 2:00pm. Cooling calculation indicated methods not effective to meet cooling parameters. CDI, foods transferred to shallow uncovered pans to rapidly cool in WIC to facilitate heat. Repeat. Long term compliance follow up to ensure managerial control on process as cooling methods have been repeated. Risk Control Plan may be necessary at follow up visit. Cooling handout provided to operator. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Observed wet cloth used to stabilize cutting boards in kitchen. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Sanitizing Solutions, Testing Devices - PF - Observed no test kit available for lactic acid sink and surface sanitizer that facility has. Vr needed to ensure test kit provided for new sanitizer. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition - C - Observed dust accumulating on ceiling vent in women's restroom. |