|
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. Left information about classes with PIC. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Raw eggs, cut cabbage, and cheese holding above 45F in flip top. CDI - All relocated to walk in cooler as items were stocked less than 4 hours prior. Discontinue using top of cooler fro TCS foods until adjustmets can be made to correct hodling temperature. Temperatures in bottom of unit range from 35F -39F. |
|
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/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Fried chicken cooling at room temp after cooling below 135F; also, multiple items in walk in cooler cooling with lids on. CDI - Lids removed to promote rapid cooling; fried chicken moved to walk in cooler for proper cooling. Monitor cooling temperatures with thin probe thermometer. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Tong handles contacting food in bin of pickled onions. CDI - Reinserted with handles up. |