|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-102.12 PIC demonstrates knowledge by being a certified food protection manager. PIC did not have managers ANSI food safety certification. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Observed chlorine in 3 compartment sink at 10ppm during warewashing. CDI- level adjusted to ~50ppm. |
|
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 2 containers of lettuce at 44F and 48F respectively. PIC indicated these containers were prepared this morning around 7:00AM. CDI- product was discarded. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed facility holding pre-made 'Frenchie' subs at room temperature for 4 hours without written procedures or a timestamp on product. CDI- procedures provided today; items were timestamped. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed one sanitizer spray bottle with a chlorine concentration greater than 200ppm (test strip turned dark purple back to white). CDI- bottle contents discarded. |
|
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 and active stirring. Cold air must flow around product to remove the heat. -Pf Observed facility cooling lettuce in high volume containers (8 inches deep) in reach in coolers while the product was covered. EHS also observed sliced meats cooling in flip top portions of coolers while above 41F. CDI- meats were transferred to walk in cooler; lettuce was discarded. Use shallow pans (product no greater than 2 inches deep) to cool foods properly. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed mayonnaise scoops being stored in standing water in the flip top coolers. |