|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
REPEAT VIOLATION 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. - PIC is not a certified food protection manager. |
|
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 41F. -P - Observed shredded chicken cooling in the prep top. Chicken was 72F at 10:30 AM. PIC stated they placed it in there to start cooling at 7 AM. CDI - explained that the food did not meet the time/temperature cooling requirements and explained proper methods. Item was discarded. |
|
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 refried beans cooling in a deep pan with a lid and shredded chicken cooling while covered with saran wrap in the prep top. CDI - refried beans were separated into shallow metal pans, ice was added to rapidly cool and the containers were placed in the freezer; see temperature chart.
The shredded chicken was discarded due to a violation of the time/temperature requirements (refer to #18). |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
General comment 3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. - Observed a knife stored in 77F water. |