|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-101.11/2-102.11 Person In Charge (PIC) shall be present during all hours of operation; The PIC shall demonstrate knowledge of food safety by being a Certified Food Protection Manager. -PF Two PIC's at facility were CFPM but they were not present during inspection. No CFPM PIC present during inspection. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Fried chicken, ribs, and beef stew all holding below 135F. Unit was turned on about half-way. Reccomend unit turned up to a higher volume. CDI- PICF stated products were on line for 1-2 hours. CDI- All items re-heated to 165F. REPEAT. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed some cut cabbage in reach in recorded at 58F. Employee stated he prepped cabbage about 15 minutes ago. CDI- Cabbage was brought to WIC with wrap removed to cool down. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed some oils unlabeled. Label all oils. |