|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
Repeat: 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without food safety manager certification. EHS provided PIC with ANSI accreditation site for approved online food protection manager courses. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed ground beef cooling at slow rate. CDI, item uncovered. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
Repeat: 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed empanadas hot holding below 135F. CDI, items reheated to 165F. Observed hot cabinet temperature set to 125F. Hot cabinet temperature adjusted. No point escalation due to facility obtaining larger hot cabinet for empanadas. |
|
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 Observed cooked ground beef cooling in covered container. CDI, item uncovered and moved closer to cooling fan. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed wash, rinse, and sanitize solutions with dirty water. CDI, 3 compartment sinks refilled.
4-603.16 Rinsing Procedures - C Observed employee wash and rinse utensils in sanitizer solution. EHS explained to employee correct procedures for Wash/Rinse/Sanitize. |