| 1 |
2 |
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No |
No |
Yes |
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Present PIC not food safe certified. |
| 13 |
3 |
Food separated and protected |
No |
No |
Yes |
Yes |
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed PIC handle trash can lid, a source of contamination, with gloves then continue cooking food without changing gloves. CDI- PIC corrected, washed hands and put on new gloves.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shell eggs stored on shelf above RTE cheese. (repeat) CDI- Eggs moved to bottom shelf away from RTE foods. |
| 16 |
0 |
Proper cooking time and temperatures |
No |
No |
Yes |
No |
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed cooked and cooled chicken wings in walk in cooler appearing under-cooked. PIC said they are "par cooking" wings approx. 75%, cooling and then re-frying later. This procedure is a non-continuous cooking procedure requiring health dept. approval and documentation on log sheets. CDI- PIC said they will discontinue this procedure and cook chicken to a min. 165 degrees final cook temperature for min. 15 seconds. |
| 20 |
1.50 |
Proper cold holding temperatures |
No |
No |
No |
No |
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed small prep cooler holding all TCS foods at 44-45 degrees including pepperoni, garlic and oil mix, ricotta cheese, salami, and ham. PIC removed all TCS foods and moved them to walk in cooler to chill. Have cooler serviced as needed. Will follow up that prep cooler is serviced. |
| 22 |
2 |
Time as a Public Health Control: procedures and records |
No |
No |
Yes |
Yes |
No |
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 pizzas and calzones held on TPHC not time marked since placing on display 1 hr earlier acc. to PIC. CDI- Pizzas time marked. (repeat) |
| 26 |
1 |
Toxic substances properly identified, stored, and used |
No |
No |
Yes |
Yes |
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a bottle of degreaser stored in kitchen not labeled. CDI- Bottle labeled. |