|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
REPEAT.
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager.
Observed no CFPM onsite. (-1) |
|
22
|
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 top portion of provolone cheese in make-top at 45F.
CDI- PIC voluntarily disposed top layer. All other items in make-top observed 41F and below. (-3) |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf
Observed sauces on extended TPHC for 8 hours according to State approved variance only marked for the day- not the time. With facility hours of operation lasting 14 hours and the TPHC being approved for a maximum of 8 hours, the sauces on TPHC must be marked to included the time for disposal.
CDI- PIC marks items prepped this morning for time. (-0) |