|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met.
2-103.11 (A)-(L)Person-In-Charge-Duties - PF
Observed walk in cooler ambient air temperature ranging between 48F-50F upon EHS arrival to facility. All TCS foods were out of temperature. PIC shall follow the above rules at all times to ensure food safety. |
|
18
|
3
|
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. Observed baked ravioli prepared day previous holding at 46F in walk in cooler. CDI, PIC voluntarily discarded ravioli. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed several TCS foods cold holding above 41F, refer to temperature chart above. CDI, TCS foods were voluntarily discarded. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
Yes |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed ceiling damage near dish washing machine. Observed detailed cleaning needed to floor and walls throughout facility. Observed heavy dust accumulation on wall vent near 3 compartment sink. |