|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No one present has food protection manager certification. This became a 2 point deduction January 1st 2014. |
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Employee drink stored on top of bread proofer. CDI - Relocated to designated area. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Unwashed tomatoes stored on shelf above ready to eat shredded lettuce. CDI - Storage reversed with tomatoes on bottom shelf. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Multiple TCS foods over stocked in make line and holding above 45F. CDI - PIC indicated that make line was restocked less than 30 minutes prior; All out of temp product relocated to walk in cooler for rapid cool down. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Plastic food pans wet stacked on drying rack above three comp sink. Separate to allow air drying. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Multiple boxes of single service napkins and drink lids stored on floor. Relocate to shelf. |