|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
certified person in charge must be present and provide proof of certification from an accredited food safety management trainer. CDI by instruction. |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11 Preventing Contamination from Hands- No bare hand contact with ready-to-eat foods allowed. Observed employee handling food with bare hands. CDI by employee putting on gloves and instruction. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding- Maintain all cold held refrigerated foods at 45 F or below. Observed raw fish stored in upright refrigerator > 45 F. Observed sliced tomatoes and lettuce in small prep cooler stored > 45 F. CDI by placing food items on ice bath. PIC will call for service repair on prep cooler. Discussed procedures for removing fish (portion size) for breading. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Separation-Storage- Store all toxic chemicals away from food and food contact items. Observed spray bottle with window cleaner stored on food prep table.7-102.11 Common Name-Working Containers- Label all working containers of toxic chemicals. Observed unlabeled bottles of window cleaner. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14 Wiping Cloths, Use Limitation- Store all wet wiping cloths in sanitizer when not in use. Observed wet wiping cloths stored on cutting board of prep cooler. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing- Do not store ice scoop in standing water. Observed ice scoop stored in non-draining container. |