|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-101.11 PIC shall be present during all hours of operation. -PF PIC not on site during hours of operation and prep today.
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC has not obtained food manager certification. REPEAT.
2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. PIC not available to ensure rules such as handwashing and glove procedures are met during food handling. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee washing hands without soap and scrub for less than 15 seconds, employee re-contaminated hands by turning off faucet with bare hands. CDI - EHS intervened and educated employee. Hands were re-washed. REPEAT.
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee don gloves with a hand wash before. CDI - Gloves were discarded and Hands were washed. |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed boxes of unwashed mushrooms stored above cut/washed produce in walk in cooler. CDI - Employee relocated items to correct order. REPEAT. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed tomatoes cooling in top portion of flip top; no change in temperature in 20 minutes. CDI - Taken to walk in cooler to rapidly cool before service. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed wings in fryer basket holding below 135F; Employee stated they only hold wings for 5-10 minutes depending on orders. CDI - EHS recommended they place it on TPHC If only holding for short time for immediate service. |
|
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 tomatoes cooling in top portion of flip top (not manufactured for cooling) and densely packed into plastic container. CDI - Taken to walk in cooler to rapidly cool before service. |