|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC with no certified training. Repeat |
|
9
|
0
|
Food obtained from approved source |
Yes |
No
|
No |
3-201.11 Use food from approved sources only.-P : Through conversation with PIC, found that cakes, and perhaps other desserts are prepared in staff homes. CDI- Direction that all food served in facility must be prepared in the permitted facility. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P: Observed log of ground beef on top of container of beverages. Raw bacon on top of container of prepared salad. CDI- items re-arranged. Verification that practice has been corrected within ten days. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Found turkey necks, fried chicken wings on serving line below 135 F. Found rice, macaroni and cheese, fried chicken in holding unit less than 135 F. Refer to temperature chart. CDI- items pulled from holding units and placed in steamer for reheating to 165 F. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Found several food items sitting unattended in open kitchen for extended time. Eggs: 55 F. Raw chicken, 55 F. CDI- items moved to refrigeration. Some chicken cooked. Ribs in prep sink 56 F. |
|
21
|
1.50
|
Proper date marking and disposition |
No |
No
|
Yes |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Observed no prepared food in facility to be date marked. Verification of date marking system within ten days. |
|
34
|
1
|
Thermometers provided and accurate |
Yes |
Yes
|
No |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf: Facility is not using a thin probe thermometer to take temperatures of food. Observed thin probe thermometer from previous VR visit that had not had the cover sticker over the display panel removed. CDI- removed sticker on control panel. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed drawers where cleaned scoops, thermometers, other utensils are stored to be significantly soiled. |