|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. - 2 pts. - Observed certified food protection manager not present. |
|
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 - 0.5 pts. Observed employee cook peppers, take off the grill, and place directly in top of prep cooler to cool. CDI: directed to removed and store inside walk-in to properly cool. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - 1 pt. - Observed cutting board stored on shelf with deep cuts.
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf. Observed damaged large metal bowl in use. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
Repeat: 0.5 pts. -
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed at cook/fry area and dry storage area. Improvement noted. |