|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 Certified Food Protection ManagerObserved person in charge with no certified training. Points will not be deducted until Jan. 2014. |
|
6
|
0
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.14 When to WashObserved an employee crack raw eggs into a bowl to scramble them- getting raw egg on fingers from cracking the egg and from placing his thumb in the raw egg bowl- then touched plate to serve cooked eggs on with thumb touching food contact portion of the plate. Plate was sent to be washed today and the employee asked to stop and wash hands. Gloves must be changed between working with raw animal food and handling RTE food or food contact surfaces and hands must be washed before donning gloves. Recommend to pool scrambled eggs and dispense with a ladle to avoid the raw animal food contact as much as possible.2-301.12 Cleaning ProcedureObserved employees turning off water with bare hands rather than using a paper towel- work with employees on changing this habit. Employees were observed washing exposed arms today and for the required time. |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and SegregationObserved raw shell eggs stored over mushrooms and bologna today. Store raw animal foods seperate and/or below all RTE foods- eggs moved to the lower shelf today. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14 CoolingCool TCS foods from 135F to 70F in the first 2 hours and down to 45-41or less in the next 4 hours. Use approved cooling methods and check with thermometers to ensure TCS foods are meeting these time perameters. Observed multiple foods cooling overnight that had still not reached 45F or less-discarded today(mashed potatoes and cabbage). |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate PathogensTable tents are in place today that state the health warning but do not inform the consumer of what products are offered undercooked. Added wording to one as an example during inspection. Handwriting the correction is fine to fix this. Offered to have owner email proposed menu before going to print later in the year. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
No |
3-501.15 Cooling MethodsCool foods using approved methods(combine methods if needed) such as: metal pans, leaving pans uncovered, SMALL/SHALLOW portions of food, stirring product regularly, add ice, put on ice, use ice paddle. Observed multiple foods stored in a deep portions inside of plastic containers that were tightly covered. These cooling foods were also stacked ontop of each other in the WIC which greatly reduced air flow. Foods uncovered today and PIC asked to watch temperatures to be sure this corrective action is sufficient. Lettuce was cooling large portion, covered, in a plastic container today- PIC split this product into two seperate portions, added ice, and left in WIC to continue cooling. |