|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
No |
2-102.12 Certified Food Protection Manager - At least one EMPLOYEE who has supervisory and management responsibility and the authority to direct and control FOOD preparation and service shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an American National Standards Institute (ANSI)-ACCREDITED PROGRAM. PIC had no food protection manager certification. Gave instruction and reminded of the January 1, 2014 deadline for compliance. |
|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-103.11 (M) Person in Charge-Duties - Employee health agreement required. No health agreement available. Gave instruction and copy of form. |
|
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 - Assure no bare hand contact with ready to eat food. Observed employee touch cooked food without gloves. Gave instructions. • |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - Maintain all food contact surfaces properly cleaned and sanitized. Observed biofilm in ice machine. Cleaning process began. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - Store all cold foods at 45 F or below. Observed tub of fish on bottom shelf in upright at > 45 F for less than 4 hours. All other food temperatures in unit were appropriate. The air flow may have been blocked by sheet pan on top shelf. The fish was returned to the walkin for quick chill. The sheet pan was reduced to smaller pans to allow for air flow. Gave instruction to monitor for appropriate temperatures. |
|
34
|
0
|
Thermometers provided and accurate |
Yes |
No
|
No |
4-302.12 Food Temperature Measuring Devices - Provide and use small diameter probe thermometer for temping small mass foods. No thermometer available. Gave instruction. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - Observed upright freezer and low reachin not holding appropriately. The low reachin refrigerator only contains non-PHFs. The freezer is only stocked as needed. Gave instruction to have equipment repaired. |