|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
No |
2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. PIC failure to demonstrate full knowledge of cooling procedures, test strips identification and failure to ensure proper cleaning prior to sanitization. CDI- corrected through instruction |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed improper cleaning of TCS food contact surfaces every four hours. CDI-corrected through instruction |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cooked chicken made saturday 2/11 not date marked. Observed packaged salads with the same batch chicken from 2/11 date marked 2/13. CI- corrected through instruction |
|
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 with active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooling of cooked chicken at room temperature for one hour before removing to walk in cooler. Observed cut leafy greens cooled in top of prep unit(which is not rated for cooling) and some cut and washed cut leafy greens cooling in large, low surface area to volume ratio plastic partially covered and predominantly full. CDI- corrected through instruction |