|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf : PIC is not meeting rules for reheating of foods in deep, dense volume containers for some protein items. CDI- discussion on proper reheating parameters and ways to achieve compliance. A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P: Employee handled cloth from soapy water then handled containers of food. CDI- stopped employee and hands were washed. |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P: Stew chicken reheating for exactly 2 hours was less than 165.0 F. Other temperature for bone in chicken indicated methods are marginal for compliant reheating. See temp chart. Improve methods of reheating for items such as chicken pieces so reheating to 165.0 F is accomplished within 2 hours. Reheat smaller volumes, less dense volumes, utilize flat top or stove top if feasible. CDI- methods changed and food rose to above 165.0 F rapidly. |