|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
No |
The facility must have a person in charge during all hours of operation who is certified as a food protection manager by an ANSI accredited program such as Servsafe. Observed the person in charge today did not have any approved certifications. CDI by instruction. Two point deduction begins in 2014. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
Employees must wash their hands before donning gloves to work with food. Observed employees put on gloves when the inspection began but did not wash their hands. CDI- reinforced hand washing. |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
Bare hand contact with ready to eat food is not permitted. Observed employees touching ready to eat food with their bare hands when initial survey of the kitchen was done. CDI - unexplained and enforced no bare hand contact. |
|
21
|
1.50
|
Proper date marking and disposition |
No |
No
|
Yes |
Ready to eat TCS (time/temperature control for safety foods including cooked and cooled foods shall be date marked. These foods can be held for 7 days at 41F or below and 4 days between 41-45F. Observed no date marking system in place. Facility must implement a date marking system as many cooked and cooled meat and vegetable products were not date marked in the facility. A return visit will be conducted within 10 days to verify the facility has implemented a date marking system. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
Store wet wiping cloths in sanitizer. Observed wet cloths on equipment and cutting boards. |