|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.11 Observed no one on staff with ANSI accredited food certification. |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12 Observed employee wash hands without soap and for less than 20 seconds. CDI hands washed. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.15(A) Observed employee use gloves to go in reach in and walk in unit and continue to food prep. CDI gloves changed and hands washed. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Observed facility with tongs that have not been washed since early morning. FAcility shall wash food contact surfaces every 4 hours when left at room temperature. CDI tongs moved to sink for cleaning. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Cool foods from 135-70F in 2 hours and to 45F or below within last 4 hours. Observed grits at 72F after 3 hours. CDI item discarded. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.18 Discard food once time/temperature parameters of date marking reached. Observed club meat, and hot dogs held over 7 days. CDI discarded. Repeat. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Keep foods uncovered to facilitate proper cooling. Observed grits tightly covered in cooler. CDI item discarded. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Observed employeepreparing food without hair restraint. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C)/4-602.13 Observed undersides of drink machine soiled with debris. Repeat. |