|
1
|
0
|
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. Observed expired certification for PIC. Class scheduled for 1/6/17. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P: Observed uncovered black beans in walk-in cooler. NWO CDI- covered.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P: Observed raw eggs over potatoes in storage. Breakfast Truck. Observed eggs over cut leafy greens in truck walk-in.
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P: Observed unwashed produce over ready-to-eat food at Fresh Med shelf and Yummi shelf. |
|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P : Salmon parcooked without procedures Cordre. Submit procedures for parcooking of all proteins(chicken, salmon, sirloin). |
|
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: Found 16 pans of mac and cheese or pasta cooling for 16 hours in caterer walk-in at temperatures from 74 F maximum to 54 F minimum. CDI- All pans voluntarily discarded. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P: Found chicken dated 11/29. Dumpling Lady.
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Found beans not date marked KE Dogs. Found noodles not date marked Dumpling Lady. Found TCS food not date marked Chennai. Found diced tomatoes with no prep date. Street Spice. Found lamb / roast Fresh Med not date marked. |
|
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 mac and cheeses and noodles that had been blast chilled but while covered and double panned. Food did not adequately cool. See #18 above. PIC of caterer contacted and discussed proper use of blast chiller. |