|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
Yes
|
No |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf: Management / PIC not ensuring food remains in proper temperatures. Thermometers not being used to monitor cooling, reheating, hot holding. TPHC procedures not being followed. food being held more than 4 hours according to labeling. A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (B),(D) TCS food reheated in a microwave shall be reheated so that all parts of the food reach a temperature of 165 F within 2 hours and the food is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating if food is to be hot held until service. -P: Procedures for reheating in microwave not being followed. White rice on hot line display was 120.0 F. Rice was heated in microwave but no thermometer used, rice is not stirred / rotated. CDI- rice voluntarily discarded on hot line display. |
|
20
|
3
|
Proper cooling time & 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: Baked chicken in sauce and fried chicken pieces cooling from overnight did not meet cooling parameters. Both products 55.0 F from overnight. CDI- voluntarily discarded. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: White rice in hotbox 62.0 F. Potato wedges and fried chicken in hot display case holding less than 135.0 F. CDI: Chicken had been in case since 10:30 am. Printed out copies of TPHC form and filled out for fried chicken, baked chicken, and potato wedges with PIC Patricia Bernard. Procedures taped to sliding glass door of display case. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
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: pork dated 9/23. Chile dated 8/23. Container of chili not dated. Baked chicken from overnight not dated. Fried chicken pieces from overnight not dated. Containers of milk not dated. CDI- voluntarily discarded. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf: Whole rotisseries and fried chicken pieces held on TPHC observed placed on TPHC at 11:30 am bore labels for expiration at 4:00 pm. Time of observation was 11:30 am. CDI- labels adjusted to reflect expiration at 3:30 pm. |
|
33
|
1
|
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: chicken in WIC from overnight was cooled in high volume and in covered / sealed pans /bags. CDI- discarded voluntarily. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
36
|
0.50
|
Thermometers provided & 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 . No thermometer available for taking temperatures of food. Verification within 10 days. For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI |