|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
Repeat: 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without food safety manager certification. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
Repeat: 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed 3 bus tubs of raw marinated chicken and 2 bus tubs of cabbage salad cold holding above 41F. PIC states items were left cooling overnight. CDI, items discarded by PIC. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked onions, cabbage salad, queso fresco, raw beef, chicken tacos, raw pork, cooked beef, and milk cold holding above 41F. PIC states items were prepared yesterday. Observed date marks of 8/13. Observed internal temperature of 48F at prep unit and 46F at reach in. CDI, items discarded by PIC. PIC made service request to technician. PIC states facility can use TPHC as a temporary solution until units are repaired. PIC states the cabbage, queso, and onions can be placed on time and raw proteins will be taken from WIC as needed. Verification required. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
Repeat: 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 Observed chicken and cut cabbage cooling in tightly packed bus tubs. PIC states items are placed in walk in to cool without lids for 4 hours. PIC states items are covered at closing time. PIC recognizes that containers are excessively packed which results in items not meeting cooling parameters. CDI, items discarded by PIC. |
|
35
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
Repeat: 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed no labels on squeeze bottles at reach in and prep unit. |
|
41
|
1
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
Repeat: 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. Observed basket stored in container of raw beef. CDI, item removed by PIC. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed broken handle at walk in cooler. Need repaired. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.115 Maintaining Refuse Areas and Enclosures - C Observed trash build up behind dumpster area. Need cleaning. |