|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
Yes
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no employee with CFPM during inspection. - REPEAT - 2 - |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food employee touch ready to eat pizza with her bare hands. CDI - Education provided. Pizza discarded. Employee washed hands, and donned gloves. - 1.5 - |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed slaw, burgers, ham, and various other items inside of prep top 1 holding above 50F. Observed tomatoes, ham, sausage, cheese, and marinara sauce holding in prep top 2 above 45F. CDI - PIC was able to repair PT 2 - Ambient temp reading 40F before end of inspection. PIC able to fix PT 1 during inspection - condenser covered in dust. PT reading 40F by end of inspection. All food items were transferred to the walk in cooler for rapid cooling - all items had been in prep top less than 2 hours. - REPEAT - 3 - |
|
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 mushrooms and pizza sauce cooling tightly covered in walk in cooler. Observed pizza sauce and mushrooms cooling covered in prep unit. CDI - All items vented and moved to walk in cooler for rapid cooling. - 0 - |