|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed the PIC today was unable to produce certification. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses.-P. Observed an employee put on gloves to work with food without washing their hands. CDI. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P. Observed two open bags of dry goods on the back shelf. These must be put in a container or otherwise sealed. CDI. |
|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P. Observed meatballs were only reheated to 100F before placing in hot holding. Cooked and cooled food must be reheated to 165F within 2 hours. CDI - reheated to 165F on the stove. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed the front case which holds meats and cheeses was holding at 49-50F. Excess was moved to the walk-in and a few items were placed on ice for today's lunch. Return visit required. |