|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager.
Observed no certified food protection manager onsite. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf
Observed dirty dishes stored on the handwash sink today- removed to correct. |
|
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 pizza sauce in the walk in cooler that had been cooling since 10:30am and still had not fallen to <50F. Product back timed from the time it was made. All made sauce in the facility will need to be discarded at 6:30pm this evening and new sauce made/used. |
|
27
|
0
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf
Observed no copy of the variance for pizza sauce 8 hour storage onsite. EHS emailed the letter with teh inspection report to correct. Facility must keep this letter onsite so staff know the time and when it starts.
Observed pizza sauce stored out of refrigeration, at room temperature, with no time- back timed to correct. |
|
30
|
0
|
Variance obtained for specialized processing methods |
Yes |
No
|
No |
8-103.11 Documentation of Proposed Variance and Justification - PF
See #27- letter provided and sauce correction taken today. |
|
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 pizza sauce cooling in a deep portion, tightly covered, in a plastic container- pizza sauce put on the 8 hour time to correct(from the time it was made). |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity-Lighting - C
Observed the light bulb in the flip top cooler burnt out. |