|
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. No one present has food protection manager certification. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf One package of shredded mozzarella cheese in walk in cooler, open on 9-23-16 with no date mark. CDI - Cheese correctly back dated. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Salads placed on serving line before being cooled to 41F as procedure requires. CDI - Start time corrected to the beginning of prep as all ingredients started in temperature before prep; end time corrected to 4 hours after new start time. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 Salads being cooled with lids closed. Keep lids open to facilitate faster cooling. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-204.115 A dish washing machine shall be equipped with a temperature measuring device that indicates the temperature of the water entering the hot water sanitizing manifold. Sanitizing temperature indicator showing 135 during the final rinse cycle; test strips revealed dishes are being sanitized. VR - Will return within 10 days to verify correction. |