|
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 certified food protection manager on site during inspection. |
|
31
|
0
|
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 Observed tomatoes in ice bath prior to being cut to keep cold, however observed just cut tomatoes in prep unit above 45F. Ambient air temperature may be too warm for ice bath to work properly. EHS advised to cut tomatoes and take temperature to ensure 45F or below before placing in open air flip top unit. If tomatoes are not 45F or below, place in closed cooler before placing in top of flip top. CDI-items taken to walk in cooler to chill rapidly. |