|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed the PIC was not certified. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-304.15 (A) Gloves, Use Limitation - P Observed an employee rinsing off single use gloves instead of discarding them when soiled. CDI - discarded. |
|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed chili at 117F being reheated in an insufficient hot holding unit after an hour. CDI - rapidly reheated on the grill to 165F. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed butter and sour cream at 56F on an ice bath in the front. CDI - placed back in the cooler. Time as a public health control could be used for these products. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
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 lettuce and chicken salad had a date mark that was not from when the product was originally prepared. For example the chicken for the chicken salad was cooked yesterday and the date was today. Also, the dates need to follow the food product to the front of the house. It was unclear when some containers in the front were from as they were older than 24 hours and there were multiple containers in the back of the same product. CDI - dates corrected. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chicken salad, rice, and lettuce were being cooled while tightly covered. CDI - partially covered to allow air to flow. Rechecked and all were cooling properly. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
4-901.12 Wiping Cloths, Air Drying Location - C Observed wiping cloths were stored on cutting boards. CDI - moved to sanitizer buckets. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf
4-202.16 Nonfood-Contact Surfaces - C Replace the mixer head and the chopper knob. Mixer head taken out of service. CDI. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. General cleaning of non-food contact surfaces and equipment is needed. |