|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 Certified Food Protection Manager. Ensure a certified food protection manager is on site at all times. Observed no certified food protection manager. |
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
No |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco. Employee beverages must be handled in a manner to prevent contamination of the employee's hands, the container , food and equipment. Observed employee drinks stored improperly in kitchen. Observed on uncovered & the other drink stored on shelf next to packaged tortillas. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink-Operation and Maintenance. Handsinks shall be accessible at all times for proper handwashing. Observed handsink in dish area blocked by large bin of tortilla chips upon arrival. CDI, bin relocated |
|
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. Ensure all cold time/temperature control for safety foods (TCS) are maintained at or below 45F. Observed portioned bags of raw beef stored in container in ice bath in cook area at 60F. CDI, more ice was added to ice bath. |
|
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 Marking. Ensure all food that are time/temperature control for safety (TCS) and ready-to-eat are properly date marked. Observed items in walk-in cooler that were said to be held for 2-3 days without date. Observed some items in reach-in freezer that were said to be held maybe 2 days after thawing without a date. CDI, by instruction to start date marking process. |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
No |
4-302.12 Food Temperature Measuring Devices. Provide properly sized thin probe thermometer for use in thin food products. Observed thick probe digital thermometer available for use. CDI, by instruction |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation. Maintain wet soiled wiping cloths in chemical santizer when not in use. Observed wet wiping cloths laying on counter. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-101.11 Surface Characteristics-Indoor Areas. Observed floor damage throughout kitchen especially on cook line. |