|
1
|
0
|
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 PIC on duty without CFPM. PIC was hired in the middle of COVID and was not able to enroll in a class. PIC in the process of looking for classes. - 0 - |
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored above prep unit filled with facility food items. CDI - Drink removed. - 0 - |
|
18
|
1.50
|
Proper cooling time and temperatures |
No |
No
|
No |
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 5 containers of sauce cooling from room temperature ingredients at 60F. Items were prepared at 9 am. CDI - All items voluntarily discarded. - 1.5 - |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed roasted red peppers, chicken, ham, turkey, cheese, sausage bags, cheese bags, and chicken stored at 55F in prep unit. PIC stated item was accidentally unplugged and he noticed right before inspector walk in. CDI - Items moved to WIC to rapidly cool before being placed back into prep unit. Unit ambient temp at 41F by end of inspection. - 1.5 - |
|
31
|
0
|
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 5 containers of pizza sauce cooling in deeply stacked, covered containers. Pizza sauce reading 60F after 6 hours. All sauce discarded. Discussed use of smaller containers and venting the lids to allow for proper air flow and cooling. - 0 - |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several dishes wet stacked in dish area. - REPEAT - 1 - |