|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
. 2-102.12 PIC demonstrates knowledge by being a certified food protection manager. - PIC is not certified. |
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco - C Observed employee in dish area eating a plate of food and storing a drink on prep table next to peeled carrots in prep. According to PIC this is the only place employees can eat, be sure this table is cleared of all restaurant food before used for personal use and is properly washed and sanitized after employees eat on the table. Ensure employees eat and drink in a manner to prevent contamination. CDI- Items removed, table cleaned and sanitized for for food prep. |
|
7
|
0
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form.-Pf Observed employee peeling carrots while handling them with bare hands, carrots are to be cooked at a later date. Food code requires RTE foods that are not immediately cooked to be handled with gloves or other effective ways preventing bare hand contact. CDI- Employee re-washed carrots and used gloves to handle them. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed styrofoam container of beef strips cooling since last night (over 6 hrs) according to PIC at 69 degrees in make table. CDI- PIC disposed of beef strips. Do not use the make table to cool foods and make table is for cold holding only, properly cool foods before placing in make table. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed all TCS foods cold holding at 48-49 degreess in prep cooler including peas and carrots at 49 degrees and tofu at 48 degrees. PIC said cooler has been struggling to maintain temps. All TCS foods had been placed in cooler less than 2 hrs were moved to working fridge units. Have prep cooler serviced as needed, will follow up that prep cooler is properly working. |
|
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 Prep cooler was used to improperly cool beef strips. CDI- Reviewed proper cooling methods and proper cooling equipment that should be used to achieve proper cooling. |
|
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 wall at customer waiting area and ceiling in kitchen above wok area that are peeling and need repainting. |