|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-102.12 Certified Food Protection Manager - C: The PIC shall be a certified food protection manager from an accredited program. Observed PIC on duty to not be certified. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.15 Where to Wash - PF: Employees shall not clean hands in any sink other than a sink designated for handwashing. Observed employee rinse hands for extended period at 3-compartment sink. CDI- direction to wash at handsink, and discussion. |
|
12
|
0
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-402.12 Records, Creation, and Retention - PF: Write date on retained tags when last clam or mussell is sold from each tagged bag . Observed tags retained but no "last sold" date on them. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: Keep TCS foods hot at 135 F or above when holding. Found sausages 117 F in steam well . CDI- Reheated to 165 F on stove. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF: Properly date mark TCS foods with date of preparation. Found whole and portioned lasagnas with no date marking attached. found some pans of pasta not date marked. Found cooked frozen eggplant in walk-in freezer not date marked. CDI- discussion, education, and marking of foods. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - C: Do not dry cleaned utensils with cloth towels. Utensils shall be allowed to air dry after cleaning. |