|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC on duty not certified. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Observed two items, chicken salad and sauteed peppers above 45 F. CDI- voluntarily disposed of items. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
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 chart used for fried chicken holding not filled out today. Observed chicken in holding area. CDI- disposal. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf : Observed container labeled as quat sanitizer with yellowish liquid as contents. Unidentified by PIC. CDI- disposal of entire container and contents. |
|
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 deep volume of pasta cooling while tightly covered. Observed chopped tomatoes cooling while tightly covered. CDI- vented both. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
.6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed mold and slime build-up on plumbing behind ice machine. Debris build-up behind and under equipment. |