|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-102.12 Certified Food Protection Manager: The PIC shall be a certified food protection manager from an approved program. Obserrved PIC with no accredited training. |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.15 Where to Wash: Hands shall be washed at designated handsinks only. Employee stated hands are washed at 3-comp sink behind bar. CDI discussion. This action was not actually observed during inspection. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink-Operation and Maintenance: Hand washing sinks shall be maintained as accessible at all times. Observed trash can in front of bar handsink. When bar employee was asked if the trash can interferred with ability to access handsink, employee said hands were washed at 3-comp sink behind bar. Do not block access to bar handsink. CDI- trash can moved. |
|
12
|
0
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-203.12 Shellstock, Maintaining Identification: Write date the last shellstock is sold on tag when placed in retention for 90 days. Maintain tags in chronological order. |
|
19
|
1.50
|
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: Maintain TCS foods hot at 135 F or above. Observed mashed potatoes in steam table 122 F. CDI- reheated to 165 F in microwave. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition: Promptly dispose of foods that are past expiration date from date marking or from packers printed expiration. Observed shucked oysters in container past printed expiration date. CDI- oysters disposed of. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods: Cool foods by approved and effective methods. Observed cooked pasta portioned in bags, stacked several layers high in refrigerator 83 F after 1.5 hours. Cool pasta in ice bath and by any other effective means to 45 F before portioning abd placing in refrigerator. CDI-Pasta moved to ice bath and ice packed on top of pasta as well. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
Maintain floors wall and ceilings clean. Observed large amount of food debris under equipment. Observed base tile detaching from end wall near coolers. |