|
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 food safety manager certification. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ham, sliced tomato, and beef milanesa cold holding above 41F. PIC sliced tomato and ham were prepared this morning around 10-11AM and beef milanesa was prepared at 2PM. CDI, items placed in walk in to cool. Employee states foods are placed in walk in cooler after prep to cool. EHS explained to employees that foods shall be 41F or below before placing in prep units. EHS advised employees to monitor temperature when cooling. |
|
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 damaged trays and utensils (knives and spatula) stored for use. CDI, items discarded by PIC. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed grease build up at vent hoods. Need cleaning. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed loose light covers above baking area and loose ceiling tiles above prep area. Need repaired. |