|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-101.11 PIC shall be present during all hours of operation.-PF No one present has food protection manager certification. This became a 2 point deduction January 1 2014. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Plastic cup and pineapple chunks in handwashing sink. CDI - Cup sent to three compartment sink and pineapple discarded; sink cleaned. |
|
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 Garlic cream sauce, pizza sauce, and marinara sauce all held on counter top above 45F. CDI - Items moved to walk in cooler to attempt to cool to 45F within time perameter. Sauces could not reach 45 within remaining time. Items discarded. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
General Comment3-501.15 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 Pizza sauce cooling in sealed container in walk in cooler. Containers vented to allow heat transfer. |