|
1
|
2
|
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. Present PIC not food safe certified. |
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Employees need to eat in designated areas only and drinks should be covered. Observed employee eating in kitchen and drinking from open cup. CDI- Employee corrected, moved food and drink to office. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-304.11 Food shall only contact surfaces of approved food contact surfaces, properly cleaned and sanitized equipment and utensils. -P Observed a can liner not made for food storage in use for storage of bread. Can liners can be made with pesticides and should not be used for food. CDI- PIC disposed of bread voluntarily. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
Yes |
. 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed very large and deep pots of marinara sauce and pizza sauce cooling since yesterday at 47-50 degrees. Sauces are made from canned tomato sauce that must be treated as TCS foods unless facility can provide a product assessment or product information from distributor indicating that it is non TCS according to food code (Table A & B in definitions) due to its pH and water activitiy (aW). CDI- PIC voluntarily disposed of pizza and marinara sauce. Be sure to use proper cooling methods to ensure proper cooling occurs. |
|
31
|
0.50
|
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 sauces improperly cooled in deep pots with lids. CDI- Sauces disposed of, reviewed proper cooling methods to be used in the future. |