|
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. OBSERVED no certified food protection manager on site during inspection. REPEAT. |
|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF OBSERVED no employee health policy on site. CDI. EHS gave PIC employee health policy sign to post in store. |
|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P OBSERVED two shredded lettuce containers that were stacked to the top. PIC stated employees shred lettuce at 7:00am, place in container, plastic wrap the container, then place container in the lowboy. At 2:45pm lettuce was not temping at 41F or below. Lettuce did not meet the four hour window to properly cool down to 41F or below. CDI. PIC discarded lettuce and prepped more for the shift. REPEAT. - 3 PTS. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P OBSERVED shredded lettuce that was in the lowboy. EHS stated the lettuce was out of temp. Employee placed container of lettuce in flip top and proceeded to use it and provolone cheese in flip top was not reaching 41F. CDI. PIC discarded shredded lettuce and cooled provolone cheese. REPEAT. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf OBSERVED windex and sanitizer in unlabeled containers. CDI. PIC placed labels on containers. REPEAT. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 OBSERVED shredded lettuce stacked in container wrapped in plastic wrap. REPEAT. |