|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. REPEAT. Observed no one certified as a food protection manager present during inspection. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed two deeply stacked containers of sliced tomatoes, two tightly wrapped packs of sliced salami, sliced ham, and sliced turkey in prep unit maintaining temperatures above 41F. See chart above. CDI - Tomatoes and salami were voluntarily discarded. The ham and turkey were taken to freezer for cooling. VR to be done by 3/20/21. |
|
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 and active stirring. Cold air must flow around product to remove the heat. -Pf REPEAT. Observed two deeply stacked containers of sliced tomatoes and two tightly wrapped packs of sliced salami that were prepped in the morning and placed immediately into prep unit reach-ins. Also observed tightly stacked sliced ham and sliced turkey placed into prep units for cooling. None of the items were cooled first. CDI - Tomatoes and salami voluntarily discarded due to missing 4 hour cooling parameter. Ham and turkey placed into freezer for faster cooling. Items dropped to 36F-41F in 10 minutes.
No signature needed due to COVID-19 guidelines. |