|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety PIC does not have an ANSI CFPM certification. -1 points |
|
18
|
1.50
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed rotisserie chicken final cook temperature read 163F. CDI - PIC continued cooking chicken to internal temperature of 172F. -1.5 points |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed rotisserie chicken, fried chicken and chicken wraps in grab and go unit holding above 41F. See temperature chart. According to food employee, the fried and rotisserie chicken was placed in the unit yesterday. The wraps were taken from the WIC this morning around 6:30 am. Thermometers on the grab and go units read 35F and 36F. Items toward the back of each grab and go unit maintained food at 41F and below. Items toward the front of the units read above 41F. CDI - Rotisserie chicken, fried chicken and 2 wraps were voluntarily discarded. PIC will temp food held in units and monitor to ensure food is maintaining 41F or below as well as keep items placed in unit toward the back. PIC will also monitor unit to see if temperatures need to be lowered to maintain all foods at 41F or below. -1.5 points |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Facility has no max/min thermometer to measure sanitizing temperatures in the dish machine. EHS educated PIC on the requirement under the 2017 Food Code. PIC ordered temperature measuring stickers during the inspection. A VR is required no later than 05/20/2022 to verify compliance. -0 points |