|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed certified PIC not present. CDI by 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 staff wash, rinse, but not sanitize equipment at 3 compartment sink when processing / washing equipment. CDI by instruction.
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Proper use of 3 compartment sink discussed with staff for washing equipment. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P - Observed large covered pot of chicken noodle soup cooling from day before according to PIC in walk in cooler remaining at 51 degrees F. CDI, chicken noodle soup voluntarily discarded by PIC. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Observed rice hot held in steamer at 112 degrees F. CDI, rice reheated to 172 degrees F while on-site. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 chicken noodle soup not cooled properly and in deep covered container from night before. CDI, soup voluntarily discarded by PIC. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-307.11 Miscellaneous Sources of Contamination - C- Observed food employee prepping empanada and tray for preparation stored on garbage can. Use proper prep tables as prep surfaces to avoid potential contamination. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed food employee towel drying equipment after washing at 3 compartment sink. |