|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no one certified as a food protection manager present. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
Yes |
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 pans of roasted garlic and three pans of red sauce in cooling process in WIC but items did not reach 41F in 4 hours. CDI - Items voluntarily discarded.
Ambient air of WIC is 39F but unit may have been on defrost during the cooling process. All other items are right at 41F. VR to be done by 3/6/21. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
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 roasted garlic, roasted broccoli, and roasted corn dated with the day they panned it, not the date the items were roasted. Also observed anchovies and pesto not date marked. CDI - Labels corrected and labeled properly. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 Observed roasted garlic and red sauce cooling covered tightly with lids. CDI - Items voluntarily discarded due to not meeting cooling parameters. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needing to be done inside back up prep unit.
No signature needed due to COVID-19 guidelines. |