|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC is not a certified food protection manager. |
|
10
|
1
|
Food received at proper temperature |
No |
No
|
No |
3-202.11 Temperature - P,PF Receive all food products at proper temperature. Observed cooked sausages (see temperature observations chart) at 78-87F at arrival. PIC stated these products were cooked at the commissary and placed directly on to ice to transport (1-1.5 hrs ago). CDI- submerged in smaller amounts in ice for rapid cooling. Advised to discontinue cooling while onsite. |
|
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 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed sausages left to cool down while packed into large ziploc bags and triple stacked in a cooler with insufficient ice. CDI- see #10 |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.Observed honey buns and chips stored directly on the ground. CDI by moving on to a table. |