|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
No |
2-101.11 PIC shall be present during all hours of operation.-PF
2-102.11 PIC demonstrates knowledge by being a certified food protection manager.
Certified PIC not on duty. 210 day window for permitting as new facility has lapsed. |
|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-103.11 (M) Person in Charge-Duties - PF Observed PIC not implementing SOPs for safe transport of TCS under temperature control. No temp logs available and inadequate temperature control containers for transport of hot & cold food were observed as being available for use. Periodically foods are being cooled on site which is prohibited by permit. Lack of managerial control should be addressed. Discussion with David Aycoth, Group Manager for Flik Dining which is operator for the facility. |
|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed soup which had most likely arrived out of temperature control approximately 1/2 hour prior at 88 F in a soup steam kettle which was inadvertently not turned on. Soup for immediate service was quickly reheated to above 165 F and remaining product was discarded. |
|
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 cut cooked chicken which was in zip lock bag at 75 F in upright. Chicken was reported to have been removed from walkin freezer 3 hours prior. TCS foods are prohibited from cooling at this facility due to permit restriction. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed salad on prep area for dispensing without time or temperature control at 52 F. Cut, cooked chicken for use on salad bar was at 75 F in upright cooler. Product would have been carried over for next day use and cooling is prohibited by permit. Both products were discarded. |