|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-102.12 Certified Food Protection Manager - C PIC is not certified food protection manager. REPEAT. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P
Bleach sanitizer recorded at >200ppm. CDI- Diluted. Assure when making bleach sanitizer that concentration does not exceed 200ppm. Use test strips. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 a large tub with a closed bag of prepped lettuce recorded above 45F (see chart). PIC stated lettuce was prepped 15 mins. ago. CDI- Bag unwrapped and left in WIC with active stirring to be conducted. Use approved methods when cooling lettuce. REPEAT. |
|
39
|
1
|
Wiping cloths: properly used and stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Two sani. buckets recorded at 50ppm Quat. CDI- Exchanged. REPEAT. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-403.11(B) Designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur.
One personal drink stored next to handsink. CDI- Drink moved. |