|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
General Comment: 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager present. Still within 210 days of permit. No points until after 210 days. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
Repeat:
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 several deli meats cooling inside bottom of prep cooler not cooling at proper rate ( 0F per minute) when moved to walk-in cooler. CDI: meats later moved to walk-in freezer after improper cooling rate was determined. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
No |
Repeat:
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 frenchie sandwiches held on TPHC at merchandiser without time recorded. CDI: proper discard time recorded. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
Repeat:
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 deli meats at bottom of prep cooler wrapped tightly and stacked between parchment paper during cooling process. CDI: meats moved onto sheet trays and later moved from walk-in cooler to walk-in freezer to facilitate cooling. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
General Comment:
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic pans wet stacked on drainboard of 3-comp sink. |