|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-102.12 PIC demonstrates knowledge by being a certified food protection manager. PIC observed with no certification |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer bottle concentration with less than required concentration. CDI by PIC refilling and testing with strips. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed diced tomatoes at temperatures above 45F. Insure that all TCS foods stay below 45F by checking periodically with a CLEAN thermometer. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open ented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed bean and cheese mix cooling in a prep reach in while enclosed in a container. CDI by PIC venting container and moving to the larger reach in. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed bottles and containers of oils unlabelled. Label all containers with their contents. |