|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on site. CDI- CFPM came on site. |
|
18
|
0
|
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 41F. -P Observed cooling turkey and ham in the reach in cooler cooling at a rate of 0 in 1 hour. CDI- Meats were placed in the freezer for rapid cooling. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 4 bags of tomaotes in the upright reach in cooler holding above 41F. Tomaotes were cut yesterday. Observed tops of turkey, ham, roast beef and cooked peppers holding above 41F in the prep top units. Metal containers in the prep units were over stacked. See temp chart. CDI- All bags of tomaotes were voluntarily discarded. The tops of the over stacked containers were voluntarily discarded. |
|
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 metal containers in the prep top unit over stacked. CDI- The food on the tops of the containers that were not holding temp were voluntarily discarded. |