|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
No |
2-103.11 (A)-(L)Person-In-Charge-DutiesRules require PIC provide oversee and ensure that foood is properly heated/reheated and hot held. Observed facility has had multiple hot holding or heating for hot holding violations associated with heating their bagged soups.CDI- instruction provided; policy ammended where water must cover all bags of soups be heated or reheated. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-304.15 (A) Gloves, Use Limitation Observed food employees handle slightly soiled surfaces like cooler handle while wearing gloves then return to food prep without changing gloves. CDI- corrected through instruction If used, SINGLE-USE gloves shall be used for only one task such as working with READY-TO-EAT FOOD or with raw animal FOOD, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. P |
|
17
|
3
|
Proper reheating procedures for hot holding |
No |
Yes
|
No |
3-403.11 Reheating for Hot Holding Observed commercially cryovacced soups reheated to 109 F. CDI- soups reheated above 167F. READY-TO-EAT FOOD taken from a commercially processed, HERMETICALLY SEALED CONTAINER, or from an intact PACKAGE from a FOOD PROCESSING PLANT that is inspected by the FOOD REGULATORY AUTHORITY that has jurisdiction over the plant, shall be heated to a temperature of at least 57oC (135oF) for hot holding. P |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Common Name-Working Containers Observed sanitizer buckets unlabeled. CDI- relabeled Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. Pf |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.14 Food Preparation Observed raw vegetable prep beside hand sink where can receive hand wash splatter. Recomend more distance or higher hand sink guards. During preparation, unPACKAGED FOOD shall be protected from environmental sources of contamination. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation Observed some debris in sanitizer container. CDI- changed; instruction provided Dry wiping cloths and the chemical sanitizing solutions specified in Subparagraph (B)(1) of this section in which wet wiping cloths are held between uses shall be free of FOOD debris and visible soil. |