|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No certified food protection manager on site during inspection. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed fried chicken and rotisserie chicken packaged and in open cold display case above 45F. All items above 45F were stored at the very end beside hot box which may be contributing to rise in temperature. All other items holding at 45F and less. CDI-items above 45F discarded and no product will be stored on edge beside hot box. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed one open package of olive loaf with incorrect date label according to employee. Date label stated expiration was today and employee stated package was just opened this morning by her. CDI-correct label put on package. |
|
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 sandwiches packaged and cooling in open display case. Cool items in freezer or walk in cooler before placing out in cold hold case. CDI-items cooled to 45F and below in freezer. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-502.11(A) Maintain utensils in good repair. Replace flaking utensils. |