|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 Certified Food Protection ManagerThe person in charge (PIC) must be a certified food protection manager. Observed the PIC not certified by an ANSI accredited food protection course. Points will be deducted after 1/1/14. |
|
2
|
1.50
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
No |
Yes
|
No |
2-201.11 (A), (B), (C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional EmployeesThe person in charge must provide documentation or otherwise demonstrate knowledge of an approved employee health policy. This should include: symptoms to report, specific 5 illnesses to report, when to exclude versus restrict sick employees and when to allow employees to return to work. PIC was unable to locate documentation or provide detailed knowledge of. Another educational handout was provided. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and UtensilsAll food contact surfaces must be clean to the sight and touch. Observed food debris left on the black salad bowls stored as clean. Observed mold build up inside the ice machine (REPEAT). Cleaned process started onsite.4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and HardnessMaintain all sanitizer at a safe concentration. Observed CL sanitizer above 200ppm, this should be 50-100ppm. Sanitizer was diluted to the proper concentration. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date MarkingProperly date mark all required foods. This should include all potentially hazardous, ready to eat foods stored for longer than 24 hours. Foods should be marked with a max 7 day hold time with day 1 being the date that it was prepared at the facility or the day that it was opened from packaging. Observed no date labels on the sliced deli meats stored inside the prep cooler. Also advised to keep track of the date that the product was removed from the freezer to store. Freezing a product, "freezes" the hold clock. Once the product is thawed the hold time will resume where it left off. For example: The shredded cheese is opened from its original packaging on day 1, on day 3 it is frozen and removed on day 5. The product would have a max of 4 days left on the hold time once thawed. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Separation-Storage*New* Sanitizer is now to be stored as a chemical to prevent accidental contamination of food or utensils. Observed spray sanitizer stored with food and single service (moved to chemical shelving). |