|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager.
Observed no certified food protection manager onsite. A certified food protection manager must be onsite during all hours of food operation. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P
Observed employee handling cell phone and immediately begin to put on gloves without proper hand washing before. CDI-Stopped the employee and instructed to properly wash hands. REPEAT. |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed the walk in cooler holding food product between 42-44F. Spoke to the manager about the issue and she explained that they have been working in and out of the unit all morning and this could cause the unit to drop in temperature. Came back and checked temperatures about 30 minutes later and they are still the same. A VERIFICATION VISIT WILL BE MADE WITHIN 10 DAYS TO ENSURE THE UNIT IS HOLDING AT 41F OR BELOW. REPEAT. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P
Observed pinto beans, two cartons of whole milk and a carton of buttermilk past their expirations dates. The pinto beans were prepared 7/14, both cartons of milk expired on 8/5, and the buttermilk expired on 7/26. CDI-All items were discarded. REPEAT. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain.
Observed a scoop handle stored directly in the dry food product. Ensure handles are kept out of the food product. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
Observed cleaning needed to the shelves in the walk in cooler and to the outsides of the flour container and lid. Have cleaned. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-202.11 Light Bulbs, Protective Shielding - C
Observed a missing light fixture above the prep counter. Have replaced. |