|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 Certified Food Protection ManagerPIC must have passed an ANSI approved, proctored food safety exam. Points will not be deducted until Jan. 2014. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and SegregationObserved raw chicken thawing above juices today in the WIC. Store foods by final cook temp., with all RTE foods stored above raw animal foods. Chicken places on the bottom rack today to correct. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingObserved grilled cheese sandwiches being stored at room temp. today. A staff person had to leave immediately and they were left out- placed into WIC to quickly chill down. If food must be stepped away from then it must be put back into fridge so that it is not temperature abused. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date MarkingObserved American cheese in the WIC not date marked today- discarded during inspection. Date mark all TCS foods that are not used within 24 hours of opening.3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), DispositionObserved an open pack of American cheese that was date marked for 10-21-13- discarded during inspection. Once a TCS food has been opened/made, only hold product for 7 days. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Time as a Public Health ControlAccording to TILT/TPCH procedures onsite, salads must be cooled down to 41F or less before being placed in the front display unit. Observed salads in the front display unit today that were at >45F and there was no time on the TILT board. Salads placed in WIF to quickly cool to 41F or less before being offered for service. Once salads are placed into the front display unit, then they must be timed via the TILT board. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling MethodsObserved salads in the front display unit cooling today and this unit is not designed to quickly cool foods. Observed other salads cooling in the WIC today and they were all tightly covered in their clam shells. These must be able to breath to cool quickly enough- keep clam shells cracked when cooling. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-602.11 Food LabelsHealth Dept and CMS management addressing labeling deficiencies and procedure adjustments to gain compliance. Ie. packaged salads |