|
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.
Observed no certified food manager present. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P
Observed a pan of brown stew in walk-in at 83F that had been cooling since 10am. CDI: stew was discarded due to not meeting proper cooling time. Education provided. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
Repeat:\
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed baked chicken in hot holding on grill at 94-120F. CDI: baked chicken was reheated to 165F and placed in hot box.
Observed several items inside hot box including curry goat, oxtails, and curry chicken being held < 135F (see temp chart). CDI: items reheated on the stove to 165F and hot box was turned up. |
|
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
Observed brown stew and rice cooling in walk-in covered with plastic wrap. CDI: brown stew discarded and rice still within cooling parameters transferred to shallower pans with less product and uncovered.
Observed several pans of curry chicken cooling at room temp on shelf inside kitchen still at 165F after an hour. CDI: education provided. chicken moved to walk-in cooler to aid in rapid cooling. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
General Comment:
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.
Observed wiping cloths stored under cutting boards. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
General Comment:
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed metal pans on back shelf being wet stacked. |