|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 Person in charge must have ANSI accredited certification as a food protection manager. Observed person in charge not certified. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Store, handle and prepare all foods in a manner to prevent cross contaminaiton. Observed employee working with raw fish on prep table directly next to heads of cabbage that were about to choppled. CDI by relocating preparation of fish to alternate prep table away from ready to eat foods. Observed two boxes of bread on drainboard of 3 compartment sink. CDI by relocating bread to clean prep area. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-702.11 Food contact surfaces of equipment must be saitized after cleaning. Observed employee preparing raw fish and coleslaw in back area and not sanitizing surfaces after cleaning. Sanitizer was not available to employee for use upon arrival. CDI by making sanitizer for employee to use and instructing employee to sanitize all prep surfaces.4-501.114 Maintain chlorine sanitizer at 50-200ppm. Observed 0ppm in bucket in front prep area. CDI by remaking to proper concentration.4-601.11 All food contact surfaces must be clean to sight and touch. Observed several plastic and metal trays with food and sticker residue. CDI by placing at 3 comp sink to be rewashed. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Ensure all foods are rapidly cooled using proper methods. Foods must be cooled before placing on line to be held cold. Observed container of cole slaw made today at 53F on line. CDI by placing in freezer to rapidly cool. |
|
38
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-303.11 Employees preparing food may not wear jewelry on their hands or wrists except for a plain smooth wedding band. Observed employee wearing bracelet while preparing food. CDI by having employee remove bracelet. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 In use utensils may be stored in the product with their handle up out of product. Observed several styrafoam bowls stored in containers of seasonings. CDI by removing bowls from products. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.12 Maintain cutting boards in good repair; smooth and easily cleanable. Observed cutting boards with very deep grooves and holes. PIC stated that new cutting boards have been ordered.4-501.11 Maintain all equipment and utensils in good repair. Observed microwave with peeling surface on inside of door, rusted shelf under steam table, cracked plastic trays and containers, deeply dented metal pans, broken wheels on rolling speed racks in walk in cooler etc. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) General cleaning needed of exterior of fryers etc. Observed with heavy residue.4-602.13 General cleaning needed of non-food contact surfaces throughout. Observed heavy residue on surfaces throughout, inside refrigeration units, exterior of storage containers etc. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
General cleaning and repair needed of floors,walls and ceilings throughout facility. Observed broken floor tiles on cook line, heavy accumulation on floor in walk in freezer and walk in cooler etc. |