|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 PIC demonstrates knowledge by being a certified food protection manager. PICs did not have managers ANSI food safety certification. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Employees indicated the tongs are cleaned once nightly. CDI- instructed employees that tongs need to be cleaned at least every 4 hours they are in use.
4-702.11 Before Use After Cleaning - P Sanitize utensils and equipment before use after cleaning. PIC indicated tongs and other food contact surfaces and utensils are cleaned with soap and water at the end of the night but not sanitized. CDI- instructed employees to wash, rinse, and sanitize. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed boiled peanuts hot holding below 135F (see chart). PICs indicated the peanuts are left on the counter over night with the hot pot turned off. CDI- product discarded. Advised employees on proper hot holding. |
|
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 Observed hot roller items in the walk in cooler cold holding above 45F (see chart). CDI- products were relocated to a different section of the walk in cooler with a lower ambient air temperature. |