|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
PIC needs to be food safe certified by 1/1/14. |
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
Store employee drinks covered and below food or food contact surfaces. Observed open employee drink stored in kitchen and employee drink stored on top of clean pots in dish room. CDI- Drinks removed. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
Cool foods from 135 to 70 in two hrs and 70 to 45 in 4 more hrs. Observed rice in deep container at 79 degrees cooling 1 hr and 50 minutes, not likely to reach 70 degrees within the next 10 minutes. CDI- Rice seprated into shallow amounts and stirred to reach 70 and below within 2 hrs time limit. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
Date mark all required TCS/ RTE foods refrigerated more than 24 hrs per NC food code. Observed a number of foods in walk in cooler prepped more than 24 hrs ago, not date marked. CDI- Foods properly dated. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
Use approved cooling methods to achieve proper cooling. Observed rice cooling in deep amount. Observed some foods being left out to cool at room temperature reading less than 135. Once foods reach 135 need to quickly cool them with ice baths, quick chilling equipment, vented pans, shallow pans, do not stack cooling food, or other effective means of quickly cooling food. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
Observed clean pans stored on the floor. Store clean dishes to prevent contamination. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
Maintain floors walls and ceilings. Observed some floors and walls that do not meet requirements. These floors and walls were in process of being repaired. - Transitional item. |