|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Present PIC is not food safe certified. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Chlorine sanitizer should be maintained at 50-200 ppm. Observed dish machine not sanitizing, reading 0 ppm on test strip. CDI- Dish machine corrected on site to sanitize properly. Observed all sanitizer buckets reading 0 ppm, worker not adding enough bleach to sanitizer water. CDI- Sanitizer remade to proper strength. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
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 cole slaw made approx. 4 hrs earlier at 53 degrees, had been placed on make table to cool after prepping. Make table is for cold holding and should not be used to cool foods. CDI- Cole slaw voluntarily disposed of by PIC. |
|
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 cole slaw improperly cooling in make table. CDI- Reviewed proper cooling methods with PIC. Cole slaw disposed of. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
5 4-501.11 Maintain equipment in good repair. Observed rusty storage racks in prep coolers, racks next to cook line
handwash sink, and racks above 3 comp sink that are peeling and rusty. Racks need replacing or re-coating. |