|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
No |
2-103.11 (B) The person in charge (PIC) shall ensure that no unnecessary persons are allowed in the kitchen. Observed maintenance person wondering around kitchen upon arrival not performing any work. Also observed teachers entering the kitchen to get ice from ice machine without washing hands. CDI by instruction with PIC. Self-service ice machine is provided in seating area but is not hooked up or properly functioning. Connecting machine would eliminate need for teachers to enter the kitchen. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed open packages of luch meat and salsa with black beans opened/cooked yesterday without dates in reach in cooler. CDI by labeling.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed container tomato paste in walk in cooler paste 7 day expiration time. CDI by discarding. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed TPHC board being filled out incorrectly. Observed written procedures not available for review at time of inspection. Observed time recorded on board as time that item was prepared. Time recorded should be the time when product is placed on the line for service. Products must be less than 45F before placing on line. Observed chicken ceasar salads 49-51F. TPHC may not be necessary due to all items being maintained in display type cooler on line. If products can remain under 45F during service then TPHC is not required. CDI by instruction with PIC. |
|
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 chicken ceasar salads 49-51F in display cooler on service line. Cool to less than 45F after preparing and before placing in open air unit to be held cold. |