|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
Yes
|
No |
2-101.11 (A) PIC shall be present during all hours of operation. -PF No serve safe certified food protection manager present during the time of inspection. Ensure that at least one team member present is a certified food protection manager having completed an ANSI accredited food handler's class for managers. |
|
33
|
0
|
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 For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Cooling shall be accomplished in accordance to time and temperature by using one of the following processes such as shallow pans, ice baths, breaking foods down in to smaller portions or rapid cooling equipment. Observed bulk lasagna tightly covered inside of reach in freezer while cooling. CDI- Ensure that lasagna is properly vented in order to allow foods to cool at a faster rate. PIC vented lasagna during the inspection. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Foods once placed in secondary containers shall be properly labeled with name of its contents. Obsertved sugar moved in to containers without labels present. Ensure that these are labeled to discern what items are in containers. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed ice machine not in working condition. |