|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
Repeat: 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without CFPM certification. |
|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
Repeat: 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 spinach and cheese pie cooling over night above 41F. Voluntary discard by PIC. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed milk, zambusa, cheese pie, potato pie, and chicken pie at 41F or below. PIC states food was made yesterday. EHS explained foods shall be maintained at 41F or below. CDI, voluntary discard by PIC. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P Observed chicken filling with date mark of 2/4/21. CDI, voluntary discard by PIC. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
Repeat: 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 food pies cooling in display case. PIC states pies are cooked and left to cool for 2 hours before being placed in display case. PIC states food is cooked in large batches for customers. Kitchen employee states food is left out all day and then placed in display case to cool. PIC and kitchen employee state that customers like the food fresh and not cold so they leave food out at ambient temperature for customers. Kitchen employee states that their is no monitoring of food being done when cooling. Kitchen employee states that the display case is used to cool foods. EHS explained to employee that foods shall be cooled in reach in coolers or freezer and not in display case. EHS explained to PIC and employee that foods shall not be left out at ambient temperature all day and that foods shall be cooled within the time parameters using open/vented shallow pans. CDI, voluntary discard of all foods in display case. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-502.11(A) Maintain utensils in good repair. Observed metal bowl with split rim on clean rack. CDI, voluntary discard by PIC. |