|
1
|
2
|
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 no certified food protection manager onsite at the meat market. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Observed pieces to the meat tenderizer with dried on food buildup that was stored on the clean side of the 3-compartment sink. CDI-All items were moved back for washing, rinsing, and sanitizing. REPEAT. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed display case holding above 41F. CDI-All items were pulled and moved to the walk in cooler for rapid cooling and a maintenance order was placed for the repair of the unit. |
|
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 ground beef above 41F in the meat case. It was found that the product had just been prepped and had never cooled to 41F before placing into the case. CDI-The product was moved to the walk in cooler for rapid cooling. |