|
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- PIC was unable to provide documentation of being certified in a food protection managers course. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
Yes
|
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- REPEAT- Observed tripa at 55F in the low boy cooler. PIC stated the item was cooked and cooling from this morning. 30 mins after the first temp taken the item was still 55F and no cooling occurred. CDI- PIC voluntarily discarded the item. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- Observed RTE beef tongue, tripa, and barbacoa in the flip top without proper dates. PIC stated the items are from the larger container in the low boy with a date. CDI- PIC was able to properly date items in the flip top. If TCS foods do not bare a date during the next inspection point deduction and corrective action will occur. |
|
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 tripa in a large container in the low boy unable to meet the proper cooling rate. CDI- Item was voluntarily discarded by the PIUC. EHS informed the PIC all cooling shall occur at the commissary in the walk in cooler. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf- PIC was unable to provide a functioning thin probe thermometer. A VR will occur no later than 1/12/20 to ensure a thin prone thermometer is provided. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.- Observed several squeeze bottles in use without a label. |
|
38
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. -REPEAT- Observed an employee cook and prep RTE foods while wearing a bracelet on the wrist.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.- Observed employee cooking and prep RTE foods with a beard however not wearing the proper guard. |